Recipe

Zucchine ripiene alla sarda

Name: Zucchine ripiene alla sarda
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Sarda
Ingredients: 8 Medium pale courgettes; 150 g Stale bread; 100 ml Milk; 80 g Grated Pecorino Sardo; 2 Eggs; 1 spicchio Garlic; un mazzetto Parsley; 5 foglie Fresh mint; 150 ml Tomato passata; q.b. Extra virgin olive oil, salt, pepper

Courgettes hollowed out and filled with a mix of stale bread, pecorino, eggs and garden herbs: a rustic side that repurposes yesterday's bread, perfect beside a meat main.

Sides Campidano

Prep 25min

Cook 35min

Total 60min

Serves 4

Difficulty easy

Recipe

Ingredients

Serves: 4

Medium pale courgettes 8
Stale bread 150 g
Milk 100 ml
Grated Pecorino Sardo 80 g
Eggs 2
Garlic 1 spicchio
Parsley un mazzetto
Fresh mint 5 foglie
Tomato passata 150 ml
Extra virgin olive oil, salt, pepper q.b.

Recipe

Method

Wash the courgettes, trim the ends and halve lengthwise. With a teaspoon hollow them into 4-5 mm thick boats. Keep the flesh aside.
Soak the stale bread in milk for 10 minutes, then squeeze dry.
Finely chop the courgette flesh, garlic, parsley and mint. In a bowl combine bread, chopped flesh, pecorino, eggs and herbs. Season with salt and pepper and stir: it should be compact but soft.
Brush a baking dish with oil and spread the passata on the bottom.
Fill each courgette boat with the stuffing, mounding it slightly. Arrange in the dish over the passata, side by side.
Sprinkle with pecorino, a drizzle of oil, and bake at 190°C for 30-35 minutes, until the tops are golden and the courgette is fork-tender.
Serve lukewarm: at this temperature the filling releases the mint aroma best.