Some time ago I was lucky enough to taste the tuna stuffed zucchini in Liguria and I remember that they had literally conquered me!
The recipe is very similar to that of the classic baked stuffed zucchini but made even more savory by the presence of tuna and fresh aromas that the Ligurians use everywhere.
Of course the same filling can also be used to stuff other vegetables such as peppers and tomatoes.
Ingredients:
Tuna stuffed zucchini
Ingredients for 3 courgettes:
Genoese zucchini: 3
olive oil
white onion: half
anchovy fillets: 3
tuna in oil: 100 gr
capers: 1 tbsp
pine nuts: 1 tbsp
sliced bread: 3 slices
grated cheese: 3 tablespoons
parsley, basil, thyme, oregano
bread crumbs
Here's how to prepare zucchini stuffed with tuna also known as Ligurian zucchini.
How to make zucchini stuffed with tuna
Wash the zucchini and cook 10 minutes in boiling water.
After this time, cool the zucchini in cold water.
Check the courgettes and cut them into 2 parts.
tick and cut zucchini
Dig the zucchini inside and set the pulp to one side.
empty zucchini
In a frying pan pour a round of olive oil and add the chopped onion.
As soon as the onion is dried add the anchovy fillets and melt them.
Add the chopped capers and then the pulp of the courgettes.
Cook everything for a couple of minutes without adding salt.
After this time, remove from the heat and add the tuna in oil.
Finally, add the smoothed pancarrè, grated cheese, pine nuts and chopped herbs.
Fill the zucchini with the tuna stuffing and place them on a baking sheet greased with oil.
Cover the courgettes with breadcrumbs, pour a little oil on the surface and bake in a hot oven at 200 ° for 20-30 minutes.
Take the Ligurian-stuffed courgettes out of the oven and let them cool before serving.
They are delicious even cold!
You can find another Italian recipe with zucchini:http://italy-recipes.blogspot.com/2012/01/zucchini-flan-with-cheese-sauce.html
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