Ingredients
- 2 courgettes
- sponge cake
- 15 g chopped pine nuts
- 12 black grapes
- saffron
- hot pepper
- extra virgin olive oil
- marjoram
- salt
- pepper
For the courgettes and the filling
Cut 2 courgettes in half lengthwise and empty the pulp; steam them with a pinch of salt. In the meantime, chop the pulp and mix it with 50 g of crumbled sponge cake, 15 g of chopped pine nuts, 12 black grape berries cut in half and without seeds, a few saffron pistils, a pinch of hot pepper and a pinch of salt. . Mix everything with 1 tablespoon of extra virgin olive oil. Fill the courgettes with this filling and bake them at 180 ° C for 3-4 minutes, garnishing at the end with marjoram leaves and a few whole pine nuts.
For the sauce
Dissolve a few saffron pistils in 1 tablespoon of hot water and 1 tablespoon of extra virgin olive oil. Drip the sauce onto the plate.
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