Zucchini stuffed round of mortadella. I have already told you that I love the word ' stuffing '? I guess so… Anyway here is my round Zucchini stuffed. You go to the summer and the organism is called’ vitamins and minerals., but without neglecting the pleasures of the palate. The filling is made of bread soaked in milk, pecorino cheese, Parmesan cheese, the flesh of the sautéed Zucchini and a little mortadella Bologna Pgi thinly sliced. I accompanied with a light bechamel sauce flavored with nutmeg and squaquerello. I think it's a really tasty starter and especially cute to die for!
Ingredients for 4 people:
- 4 round Zucchini
- a stale bread with plenty of bread crumbs
- whole milk as required
- 80 grams of mortadella Bologna Pgi thinly
- a handful of Marjoram
- enough chives
- a pinch of nutmeg
- 30 grams of grated pecorino romano Pdo
- 40 grams of shredded PDO parmigiano Reggiano
- 150 grams of bechamel (for the recipe, please click here)
- crescenza/stracchino or 150 grams of squaquerello
- salt and pepper
- extra virgin olive oil as required
Wash the zucchini and remove the top, you have to keep. Using a spoon or with a special instrument to dig the Interior of Zucchini leaving about half a centimetre of flesh inside. Divide into two or three pieces the sandwich and put it to soak in a little’ of milk. Coarsely chop Zucchini pulp you have obtained and FRY in a pan with a little oil, a pinch of salt and a little’ balck pepper. Meanwhile, Blanche the courgettes and their ' lids’ in lightly salted water for 10 minutes and then set them aside on a piece of blotting paper.
Preheat oven to 200 degrees static. In a bowl place the chopped zucchini, the cream soaked bread, pecorino, the Parmesan, finely chopped mortadella, Marjoram and chives, chopped. Season with salt and pepper and add a pinch of nutmeg. Lightly coat the zucchini with a little oil and fill them with the mixture coming up to the edge (know that then the stuffing bulges and the effect will be what you see in the picture). Arrange on a baking sheet sprayed with a little oil and cook for about 15-20 minutes, until the stuffing won't show up outside ben au gratin. Heat the bechamel and join the Squaquerello, fire off, stir until it is well amalgamanto. Serve Zucchini with their ' cover ', on a bed of bechamel, Squaquerello and chives.
THE PAIRING: with this delicious appetizer thereWe propose a Chardonnay cultivated in Sicily by the companyFeudo Principi di Butera, owned by the Zonin Winery. This Chardonnay in purity is characterized by scents of mango and pineapple, with a good acidity, Harmonic taste with hints of roasted almonds. Suggest that you serve, around 7-8 degrees.