Description
In Italy a very popular dish of zucchini. As with any product, zucchini is especially good in season. Spring with young zucchini in different regions of Italy prepare a variety of pies, quiches, spring pasta, risotto and even pizza. One of the traditional recipes with zucchini originally from Liguria, I invite you to try.
Ingredients
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Zucchini
4 piece
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Bread
200 g
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Milk
4 Tbsp
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Tuna
1 can
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Anchovies
4 piece
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Pine nuts
1 handful
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Parmesan
1 handful
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Onion
2 piece
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Marjoram
3 piece
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Capers
1 Tbsp
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Chicken egg
1 piece
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Olive oil
3 Tbsp
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Salt
Cooking
To prepare the foods: capers, rinse off the salt and dry the anchovies wet from excess oil, drain the juice from canned tuna. With bread cut off crusts and cut the crumb into small pieces. Wash zucchini.
Whole zucchini and blanch it in boiling salted water for about 10 minutes. Drain the water, cool.
Meanwhile, soak bread in milk and give it a good soak.
From the cooled zucchini cut off the ends, select spoon the flesh and chop it. Finely chop the onion and anchovies.
On a heated frying pan in a little olive oil fry the onion, add the zucchini flesh and fry together, add the anchovies and stir.
Mix in a blender, soaked in milk bread, tuna, a handful of pine nuts and capers.
The mixture from the blender to mix with the contents of the pan, add the egg, grated Parmesan, marjoram, mix well, season with salt and pepper, mix well.
Fill with the mixture of zucchini halves, sprinkle with Parmesan cheese. Preheat the oven to 180 C. Bake zucchini in the oven in heat-resistant form greased with olive oil for about 25-30 minutes.
Zucchini before serving, allow to cool about 5 minutes, sprinkle with fresh Parmesan and serve.
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