Summer delight, the stuffed vegetables they are a delicious dish to prepare for many reasons: you can make them with many vegetables (like tomatoes, pepperoni, eggplant, zucchini), you can range with your imagination in filling them, they are not too caloric (unless you overdo it with the filling!) and they are also delicious the next day without needing to heat them.
Stuffed vegetables: mistakes not to be made
To avoid compromising their success, however, there are some mistakes to avoid. Here are what they are.
1. Don't let the vegetables run out of water
To have a dry and crunchy result instead of a boiled and sad vegetable, one must remember to lose their water to vegetables, so that once put in the oven or in a pan they will brown well. Then open the vegetables in two, sprinkle them with salt and let them rest for at least 30 minutes. Then rinse them, dry them and stuff them!
2. Ignore the soft part
Unless you use it rice or cous cous as a filling, remember to always insert a soft part, which serves as a binder, otherwise you will have a filling in small pieces that will be neither beautiful to see nor to eat. Then add the other ingredients of the crumb soaked in milk and then squeezed, boiled potatoes or eggs. Your filling will be so uniform and well blended.
3. Digging different thicknesses
When you dig a vegetable and then fill it, it is essential that the external part have all the same thickness, otherwise you will find yourself in a raw and burnt area. So be very careful with the brush or knife, and remember that the right size of pulp to be left attached to the vegetable is about 5 mm.
4. Exaggerate with the filling
Good that you like rich things, but when stuffing a vegetable it is essential do not overdo it with the filling, which otherwise will come out, will form cooking water and irreparably moisten your vegetables, giving you the "boiled" effect. Remember, therefore, that the filling, whatever it is, must not overflow, but be completely contained by the vegetables.
5. Wrong cooking times
Often vegetables and fillings have different consistencies and different cooking times. Depending on the filling you decide to use, it will be good to check how long it could be cooked, to decide whether the vegetable container needs, for example, a Preventive "scottatina". In the case of courgettes stuffed with meat, for example, it would be good to cook the emptied courgettes in the oven for 10 minutes, and only then fill them. Otherwise, cooking the courgette would release a lot of water, which it would go to moisten the filling too much, boiling it.
In the tutorial some more tips for perfect stuffed vegetables