Ingredients
- 750 g veal pulp
- 750 g 4 white onions
- 500 g 4 courgettes
- 500 g milk
- 50 g butter
- 30 g flour
- sage
- rosemary
- 6 macaroons
- grated Parmesan cheese
- dry white wine
- olive oil
- salt
- pepper in grains
To prepare the vegetable boats filled with meat, cut the meat into small pieces and brown them, in a saucepan, with a tablespoon of oil, 20 g of butter, sage and rosemary. Deglaze with half a glass of wine, salt, pepper, wet with a ladle of water and let stew, covered, for 25 '. Meanwhile, with milk, 30 g of butter, flour, salt and pepper, prepare a béchamel sauce. As soon as the meat is ready, pass it to the mixer together with its cooking base, the amaretti, 2 spoonfuls of parmesan and 100 g of the prepared béchamel: you will get a rather homogeneous filling. Check the courgettes, cut them in half lengthwise, empty the seeds and, from each piece, make two boats (16 in all). Divide each onion into 4 wedges. Blanch the courgette boats and the onion wedges for 2 minutes; drain everything and remove from the onion wedges a little pulp in the center to obtain shells. Stuff the boats and shells with the meat filling, then place them in a pan greased with oil. Sauce everything with the remaining béchamel, sprinkle with Parmesan cheese and bake at 200 ° for about 15 minutes. Serve lukewarm.