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Courgettes stuffed with meat ‘au gratin’

  • A) The courgettes:
    12 round courgettes
    ½ meat stock cube
    olive oil
    breadcrumbs
  • B) The stuffing:
    300 grams of young veal; the flesh of the hollowed and emptied courgettes
    2 eggs
    4 spoons grated parmesan cheese
    2 cloves of garlic
    a small bunch of parsley
    salt and pepper
Hollow out and empty the courgettes without breaking them to form 12 small containers. Put the courgette flesh together with the garlic and parsley in the food processor and reduce to a pulp. In a small dish unite the pulp with the minced meat, the eggs and the parmesan cheese, mix well together. Now take a oven tray and oil it well, crumble the stock cube over it, fill the courgettes well with the previously prepared mixture and line them up on the oven tray, bottom down with the stuffing at the top and close to each other in order to keep them upright and still during cooking. Add, between the courgettes, enough hot water to almost reach the opening of the courgettes and the stuffing therein. Cover each courgette with breadcrumbs and place low in the oven at 180-200° for about 30 minutes.

A Giuseppe Alessi recipe
Translated by Gianna Toni


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