Ingredients
- 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.
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