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| Zucchine Ripiene |
| Recipe contributed by Alison Kingett |
| Ingredients |
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| Preparation |
| Choose nice straight courgettes and scoop out centers with an apple corer. Mix ground beef with salt, pepper chopped onion, handful of grated parmesan, handful of bread crumbs, parsley to taste and one egg yolk can be added if you like. Stuff the courgettes with this mixture, then gently brown them on all sides in olive oil and garlic. When they start to soften a little add either 3 tins of sieved tomatoes, or fresh tomatoes that have had their skins removed and have been 'whizzed' with an electric blender. Bring to boil, there must be sufficient tomato juice to cover them, when they are boiling turn down heat and simmer until courgettes are soft and the tomato liquid has reduced to a nice thick sauce, serve with 'patate fritte'. Makes 2 servings. |
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