food for thought

by michelle

stuffed zucchini and peppers

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Thanks to Thomas for this delicious meal.


Cut the red peppers in half (remove all the white membranes and seeds) and cut the zucchinis lengthwise. Scoop out the centre of the zucchinis with a melon baller, chop the centres finely and set aside. In a frypan heat some olive oil and fry a finely chopped small onion, a finely chopped stick of celery and some finely diced garlic. When they begin to soften add 2 -4 finely chopped mushrooms, the chopped centres of the zucchinis, 2-3 anchovy fillets and a few finely chopped raisins. Continue cooking until the anchovy has melted into the mixture and the vegetables are cooked. Add a little red wine vinegar then remove into a bowl. Add ¼ of a cup of roughly chopped walnuts, ¼-½ a cup of dry breadcrumbs and ¼ of a cup of finely grated parmesan. Season with freshly ground black pepper and add some finely chopped fresh parsley, marjoram and rosemary. Mix well and carefully fill your vegetables. Drizzle olive oil into an oven dish and pour tomato passata (purée) into the bottom of the dish. Place the vegetables into the sauce, top them with more breadcrumbs and parmesan and bake in a moderate oven for 30-40 minutes until browned.




Written by michelle picker

December 18, 2016 at 6:08 am

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