Courgettes stuffed with meat ‘au gratin’
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- 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
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| 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. |
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