Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 50 minuti |
Ingredients
| 60 g | Sterilgarda microfiltered whole milk |
| 700 g | zucchini |
| 150 g | tuna fillet in oil |
| 40 g | stale bread |
| 50 g | grated cheese |
| 10 g | anchovies |
| 50 g | white onion |
| 8 g | capers |
| 30 g | extra virgin olive oil |
| 60 g | breadcrumbs |
| 2 | eggs |
| 20 g | pine nuts |
| q.b. | black pepper |
| q.b. | thyme |
Preparation
- Wash the courgettes and boil for 10 minutes in salted water. Once finished, leave to cool
- cut the stale bread into small squares. Place in a bowl and pour in the milk
- chop the onion and fry in a pan with the anchovies over low heat
- hollow out the courgettes to obtain the portion to be stuffed. Add the pulp obtained from the courgettes to the soffritto, continue cooking for a few minutes and turn off
- blend the tuna with the pine nuts and capers in the mixer. Complete by adding the stale bread
- blend until you get a smooth mixture
- add the mixture obtained to the soffritto in a bowl
- add the grated cheese, beaten eggs, salt, pepper, thyme and breadcrumbs
- mix everything together and fill the courgettes with the mixture
- Place on an oiled baking tray, sprinkle with breadcrumbs and cook at 250° in GRILL mode (preheated) for about 15 minutes until they have an inviting golden surface.
Add the mascarpone, ham and strakì to the veal slices Roll up the slices and create rolls Cook the rolls in a pan with sauteed oil and garlic Deglaze ...
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