How to make stuffed zucchini: the recipe – Italian Cuisine

How to make stuffed zucchini: the recipe


Rich in taste, stuffed courgettes are a dish cooked throughout Italy. From meat to cheese, the ingredients that can be used for the filling are infinite: everyone has their own favorite courgette!

The stuffed zucchini they are a cult dish of the Italian tradition: they can be considered a second or even a single dish. They can be stuffed with any ingredient, and become one vegetarian proposal if accompanied by vegetables or suitable for anyone who does not mind meat if filled with salami or minced. They can also be stuffed with some fish or just cheese: the choices are endless. They are a dish of which nothing is thrown away: in fact, courgettes are used all over, also the pulp, which is mixed with the other ingredients and becomes part of the filling.

Medium-sized courgettes are perfect!

Not all courgettes are suitable for this dish, and undoubtedly the small ones, impossible to stuff, are not good. Even large ones are not recommended, because they often have a pulp full of seeds. Instead, choose some courgettes about 15-20 cm long, with a regular circumference and as straight as possible, to facilitate cutting and emptying operations. That they are green or white it doesn't matter, both are fine.

Blanching is a must

Emptying a raw courgette is difficult and you risk breaking it. To obtain excellent intact containers it is sufficient blanch the courgettes, after washing them, for a few minutes: cut and empty them at this point it will be much simpler. Here is our classic recipe.

How to make stuffed zucchini

Ingredients for 4 people

6 medium courgettes, 2 eggs, 100 g of parmesan, 100 g minced pork, 1 clove of garlic, 100 g mortadella (you can also choose cooked or raw ham), a sprig of parsley, breadcrumbs, salt, pepper.

Method

First, wash and blanch the courgettes for a few minutes. Drain them and cut them in half lengthwise. With a teaspoon, dig them and remove the internal pulp, which you will put in a bowl. Put the zucchini aside and add to the bowl eggs, pork meat, garlic clove and minced mortadella. Stir, add the Parmesan, the chopped parsley, the salt and the pepper. At this point, take the zucchini, dry them with paper towels and fill them well with a spoon. Sprinkle with breadcrumbs and then with Parmesan. Arrange them on an oiled pan, side by side, and bake at 180 ° for 30 minutes.

Recipe Stuffed vegetable pan au gratin – Italian Cuisine

Recipe Stuffed vegetable pan au gratin


  • 300 g sliced ​​veal pulp
  • 200 g homemade bread
  • 120 g milk
  • 8 medium cherry tomatoes
  • 8 stemmed courgette flowers
  • 2 medium onions
  • 2 courgettes
  • 2 slices of sandwich bread
  • 2 eggs
  • 1 eggplant
  • grated Parmesan
  • shallot
  • garlic
  • parsley
  • marjoram
  • butter
  • vegetable broth
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of the pan of stuffed vegetables au gratin, cut a cap from the side of each cherry tomato, keeping it. Empty the tomatoes, salt them and put them upside down to drain for 1 hour, then dry them with kitchen paper. Slice the homemade bread and toast it in the oven. Lightly rub it with garlic, cut it into small pieces and collect it in a bowl with the eggs and milk. Stir and leave to rest for 30 minutes. Cut the onions with a vertical cut along the side, reaching the center (as if it were the first cut to obtain a segment).

Dip them in a saucepan in cold water and cook them for 5 minutes from the boil, then let them cool in their water. Drain and browse them; choose the 8 most homogeneous sheaths, which will almost look like shells. Slice the courgettes and the aubergine (the ideal would be to use the mandolin) obtaining 16 ribbons of courgette and 8 thin slices of aubergine. Wither them quickly in a pan sprinkled with salt, so as to soften them.

Clean the courgette flowers, depriving them of the central pistil and keeping the stems. Blend the crusty breadcrumbs with a spoonful of parmesan, 2 slices of minced garlic, parsley and marjoram. Heat 3 tablespoons of oil in a pan with a minced pepper and cook the slices of veal, a little beaten, for 4-5 '.

Remove the slices and add a knob of butter, a peeled and chopped shallot, a peeled and halved garlic clove to the cooking juices; fry for 2 ', then add a sprig of chopped parsley and marjoram and a ladle of broth. Chop the veal slices and put them back in the pan, then let them cool. Chop the meat with its sauce in the food processor, add the homemade bread soaked with all the liquid and give another shot of robot, then collect everything in a bowl, salt, pepper and complete with 2 tablespoons of parmesan (filling).

Fill cherry tomatoes, courgette flowers and onion shells with the filling; wrap each slice of aubergine around a nut of filling; partially overlap the slices of courgette two by two and also wrap around a walnut filling. Arrange all the vegetables in a pan; close the tomatoes with their caps and sprinkle everything with the sandwich bread. Sprinkle with oil and bake at 200 ° C for 15 minutes.

La raspadüra: good news from the Lodi area – Italian Cuisine

La raspadüra: good news from the Lodi area


The raspadüra of Lodigiano, thin veils of cheese born from a brilliant intuition to recover imperfect grain shapes

Raspadüra is one of the strongest expressions of belonging to the Lodigiano area. "Already in Piacenza they don't even know what it is!" He jokes Paolo Raimondi, one of its producers and supporters, as well as the first who had the brilliant intuition to start selling it. The raspadüra, in fact, for its rare goodness, has always been present on the benches and tables of the Lodigiano area, but was not found packed in trays like today. Over time, two or three other companies followed it, also because everyone likes raspadüra, especially children. Furthermore, it is one of those productions where human presence still makes the difference: no machine, in fact, would be able to scratch the such thin cheese veils.

A recovery product

The raspadüra was born as a poor recovery food, to avoid throwing them away imperfect grain shapes, those that could not age due to some defects, such as holes, cracks or bubbles. So these were given to the peasants, who had the idea of ​​starting to scrape them, obtaining thin sheets of rasped grain (hence the name) by hand from the surface of the shape with the help of a particular knife and a manual lathe that he turns the cheese around. "There is no machine capable of making such a thin veil, only the hand of a man it can keep the blade perfectly half out of shape and half inside . For this reason, the presence of man is fundamental and irreplaceable, as well as guardian of his perfection. Since its invention, raspadüra has never been lacking in the Lodi area: before, it was sold in the square, on the counters, during the markets, where there were always endless rows to have it; then also in restaurants, where it is taken immediately as soon as you sit down, without even needing to order it. But until about ten years ago no one had ever thought of packaging such a good product and selling it. Nobody before the Raimondi family.

The Raimondi family

The Raimondi family has been producing cheese since the beginning of the century. And it does so in a wonderful Lombard farmhouse, in Ospedaletto Lodigiano, where once there were still more than 600 dairies in the area and not four like today. The Raimondi, with the milk of their 800 cows, all Friesian, produce the typical Lodi, which is similar to Grana Padano, but differs in a slightly better quality, selected only from some stables (in addition to their own). It is from the typical Lodigiano, only from him, that the raspadüra is obtained, starting from healthy (therefore no longer destined for waste as in the past) and young forms, no older than 4-5 months. A more seasoned grain, in fact, would be too hard and flake, so it is better to be grated. In addition, the typical young Lodigiano also has a sweeter flavor; that's why raspadüra is so popular with children! So, perhaps by dint of seeing the success he had in the family, about 12 or 13 years ago Paolo Raimondi thought: "But if everyone likes it so much, why not make the raspadüra always available in a tray?". The success was immediate, so much so that today they produce about 2000 trays of raspadüra per day; the same that you also find at Esselunga. And there is no puff of raspadüra that does not come out perfect, as it should be: thin, fluffy, light and delicate. Like silk.

Raspadüra in the kitchen

The raspadüra is perfect as it is, on its own, just as they bring it in the restaurants of the Lodigiano. Alternatively, these very thin strips of cheese lend themselves to various combinations: from meat (try to roll it in rolls!) at soups or to polenta, until the creaming of the risotto, to make it truly sublime. And then once opened, the tray can be kept in the fridge for up to two weeks, even if it is unlikely to last all these days! So over time the raspadüra has gone from a by-product of recovery to a super refined delicacy even in the most refined kitchens, where some chefs can no longer do without it. For this reason, in the last period of crisis due to Covid-19, sales have slightly decreased, unlike other always Lombard products whose home consumption has increased, such as eggs, which have gone from around 600-700 thousand sold 3 million per week. But Raimondi is optimistic: "We are getting out of it." So we too can only hope to participate in the raspadüra race held every autumn in Lodi, where the “Raspadüra trophy"The buffer that manages in the shortest time possible to make the most beautiful and, of course, the most thin sheet!

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