tH
# 78 APRIL 18 , 2016
including different ingredients such as
ground meat, cheese or mortadella. My
recipe comes from Liguria, and it is prepared with tuna, capers, pine nuts and is
flavored with pepper and parsley. Stuffed zucchini is a typical example of how
a few simple ingredients can become a
main course or a delicious and tasty appetizer.
flesh and zucchini aside
3. Soak the stale bread in the milk
4. In a medium saucepan over medium-low heat, saute the onion in olive
oil for a few minutes. Set aside
5. In a mixer blend together the capers,
the pine nuts, the tuna, the onion and
the bread soaked in the milk. Then add
the zucchini flesh and mix again for just
a few seconds.
STUFFED ZUCCHINI LIGURIAN STYLE 6. Preheat the oven to 200°C (400°F)
Preparation time: 40 minutes Baking 7. Pour the mixture into a bowl, add the
time: 10-12 minutes Servings: 4
Parmesan, the eggs, the bread crumbs,
the parsley and pepper. Mix with a spaINGREDIENTS
tula to obtain a uniform blend of all the
4-5 zucchini about 700 g (25 oz)
ingredients
40 g (1.5 oz) stale bread, cut into cubes 8. Fill each half zucchini with the filling.
60 ml (¼ cup) milk
Coat the bottom of a baking dish with a
2 tablespoons olive oil (extra virgin)
some olive oil and place the zucchini on
50 g (2 oz) onion, cleaned and finely it, skin-side down
chopped
9. Bake for 10-12 minutes until golden
250 g (9 oz) canned tuna, drained
brown on top. Let rest for 5 minutes and
40 g (1.5 oz) capers
serve warm.
28 g (1 oz) pine nuts
50 g (½ cup) grated Parmesan cheese
2 medium eggs, beaten
60 g (2 oz) bread crumbs
1 tablespoon parsley, finely chopped
Freshly ground pepper to taste
DIRECTIONS
1. Wash the zucchini under cold running
water but do not cut off the ends
2. Bring plenty of water to boil, put in the
zucchini and cook for about 10 minutes
until slightly tender. Drain and cool in
ice-cold water to preserve the color.
Remove and cut off the ends. Then cut
each zucchini lengthwise in half. Using
a teaspoon, gently scoop out the flesh
taking care not to break the skin. Set the
WE THE ITALIANS | 45
www.wetheitalians.com