I saw the Roman courgettes at the market this morning and like magic …
I changed the menu planned for lunch!
And here I am on a summer day,
to my house to Balduina,
and my grandmother Ines mythical preparing zucchini stuffed with meat
like we do in Rome, a second
typical for the “collection”
spring-summer of Roman cuisine.
The Roman courgettes,
are a low-calorie food, 20 kcal per 100g, certainly cooked
in this way can be considered a single dish,
because in addition to being filled with meat are cooked
in tomato, creating a sauce …
I am a child … the dish
steaming, washer crispy …
and those who resisted the shoe ???
Recommended wine:
Dario Coos Eastern Hills of Friuli Sauvignon 2013
a pleasant wine with a nice freshness and
citrus tones.
And now … LIGHT THE FIRES!
INGREDIENTS:
-6 Roman courgettes large
-180g Of minced veal or beef
-40g Grated Parmesan cheese
- 1 clove garlic
-1 Egg
-salt And pepper to taste
-Passata Tomato 1/2 bottle
- Extra virgin olive oil
-Mollica Bread to taste
WEAR THE APRON, WASH YOUR HANDS, BEGIN!
First wash and trim the zucchini at both ends
and with the appropriate boxcutter empty them.
In a bowl, mix the ground, the bread softened
water or milk and then squeezed,
an egg, salt, grated Parmesan cheese and if you want very little grated garlic, salt.
Prepare the dough and begin to fill the zucchini.
Now put in a pan the oil and a clove of garlic,
not just imbiondirà,
Pour the tomato sauce,
cook a few minutes and add the zucchini,
a little water, cover and cook.
