They stuffed courgettes are part of the regional dishes, which are derived from the tradition of our country and it is commonly used in our homes. This recipe often imitated and varied, because each family puts his personal touch, varying tastes. For the courgette filling, sometimes you opt for different types of cheese or tuna and anchovies, chopped instead of meat, and even spices or herbs are often changed in different ways, depending on the availability.
We will give you this time a surprising and original recipe away from typical ground beef: Zucchini stuffed with tuna and anchovies.
Zucchini stuffed with tuna and anchovies
Ingredients
- 8 medium-sized Zucchini
- 2 onions
- 2 eggs
- 100 g of stale bread
- 2 tablespoons capers in salt
- 20 g pine nuts
- 50 g grated Parmesan cheese
- 1 tablespoon Marjoram
- To taste extra virgin olive oil
- Pepper to taste
- 4 fillets of anchovy oil
- 3 tablespoons milk
- 150 g of canned tuna drained
- Salt to taste
Preparation
Prepare Zucchini
To prepare the stuffed Zucchini, we began washing the zucchini and boil them them in water with salt for about 10 minutes. Drain the zucchini and leave to cool. Then remove the ends, then cut in half lengthwise, and emptied with a spoon. Book the filling into a bowl and keep the bases.
We prepare the filling
Meanwhile, cut the bread into squares and let it soften in a bowl with milk.
Peel and chop the onion finely and FRY in two tablespoons of oil, along with the chopped anchovies, Cook for a few minutes and meanwhile chop together (if you want you can use the mixer) bread, drained tuna, pine nuts and capers previously desalinated.
Preheat oven to 180 ° C.
In a bowl, mix the chopped obtained, with chopped zucchini fried with onions and anchovies, parmesan cheese, eggs, and Marjoram. Mix well, then season with salt and pepper.
Fill
Now fill the zucchini mixture and then placed in a mold to greased baking. Finally, add a little oil and cook in the oven for about 20-30 minutes, until they have a golden crust. When removed from the oven, leave Zucchini stuffed for 5 minutes before serving.
Conservation
Eat the stuffed courgettes right away, but if you wish, you can store them in the refrigerator tightly closed, a couple of days at most.
Council
To empty the zucchini, as an alternative to the spoon, you can use if you have it, an apple corer of melon and apples; as well as a scoop to make balls of ice cream. Be careful not too exaggerated and pass and breaking the skin. Made Zucchini should not be too thin.
If you want to avoid the fat from the pan with oil, can be coated with baking paper.
Alternatively Cook and present the stuffed courgettes are in the form of rolls, a sushi.
Also with small pieces of Zucchini, mode of thick slices.
Here is an example of the delicious:
Salmon stuffed courgettes
Ingredients:
- 4 Zucchini rounds
- 1 package smoked salmon
- 1 white onion
- 50 g of stale bread
- 25 g of cheese Grana Padano (cheese powder)
- 2 anchovies
- 20 g of capers
- Marjoram
- Milk
- Extra virgin olive oil
- Salt, pepper, to taste grated bread
Preparation:
- Wash the zucchini and scald in hot salted water for 5 to 10 minutes.
- Cut the bread into small pieces and soak in hot milk.
- Cut the onions and simmer for 5-6 minutes in a frying pan with 1 tablespoon oil and water 1.
- Place anchovies and soften the onion.
- Add salmon chunks and cook a few minutes.
- Put the zucchini and cut the ends.
- Put the interior of courgettes, along with anchovies and Spice mixture.
- Empty milk bread, escurar it and put it in a bowl with capers, egg, and cheese Grana Padano.
- Add to the mix salmon with anchovies.
- Perfumes mixture with chopped Marjoram, salt and pepper.
- Filled Zucchini mixture, sprinkle with bread crumbs and drizzle with olive oil.
- Cooking Zucchini stuffed with salmon in the oven at 180 ° C for 20-30 minutes until they are au gratin.
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