Zucchini Ripieni di Salsiccie

A spicy dish, Zucchini Ripieni di Salsiccie (zoo-kee-nee ree p’yay-nee dee sahl-see-chay) may be served with a barbecue sauce and baked potatoes as an ideal lunch or supper dish.

4-6

12 large courgettes , trimmed

2 teaspoons butter

STUFFING

12 lb. beef, very finely minced

6 oz. lean pork, very finely minced

9 oz. pork fat, very finely minced

2 tablespoon coriander seeds, roasted and crushed

2 teaspoon black pepper

2 teaspoon grated nutmeg

1 teaspoon dried sage -4 teaspoon dried thyme

2 teaspoons salt

2 tablespoon ground allspice

2 ft. oz. vinegar

6 oz. fresh breadcrumbs

2 eggs, lightly beaten

Preheat the oven to fairly hot 375°F (Gas Mark 5, 190CC).

First make the stuffing. In a large mixing bowl, using a wooden spoon, combine the beef, pork and pork fat. Add the remaining stuffing ingredients, apart from the breadcrumbs and eggs, and beat until the mixture is well blended.

Place the stuffing in a large saucepan and set the pan over low heat. Simmer, stirring occasionally, for 9 to 10 minutes or until the meat is lightly browned. Remove the pan from the heat and add the breadcrumbs and eggs, beating to mix well.

Meanwhile, prepare the courgettes . Using a sharp knife, cut a j-inch slice from one end of each courgette . Set aside.

Using an apple corer, scoop out and discard the centre of each courgette .

Spoon the stuffing into the centre of the courgettes and replace the ends, securing them with cocktail sticks.

Lightly grease a baking sheet with the butter and place the courgettes on the sheet. Put the baking sheet in the centre of the oven and cook for 35 to 40 minutes or until the courgettes are tender when pierced with the point of a sharp knife.

Remove the baking sheet from the oven. Transfer the stuffed courgettes to a warmed serving dish and serve immediately.

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