Stuffed vegetables (3)
Instructions
Peel the onions and cook for 15 minutes in water.
Drain and let cool.
Check the courgettes, Cook in salted boiling water for 5 minutes, drain and let them cool.
Cut the onions in half (horizontally) and remove the Central leaves: lasciatene 2-3 only to form a Cup.
Chop the leaves discarded and keep them aside.
Divide the zucchini lengthwise and, with a scoop or a teaspoon, remove the Center and tritatelo.
Heat in a small frying pan 1 tablespoon oil and add the pine nuts and the chopped flesh of Zucchini.
Let stand for 2-3 minutes, add salt, add the Marjoram.
Then stir and turn off.
Mushrooms softened in warm water, drain, strizzateli, mince and cook for 5 minutes with a tablespoon of olive oil, chopped onion, salt and white wine.
Prepare the béchamel sauce.
Melt 30 g of butter in a saucepan, pour the flour at once and tostatela low flame for 2-3 seconds.
Combined with the warm milk and stir with a whisk.
Cook for 5-6 minutes on low heat and stirring often.
Add salt and add a pinch of nutmeg and 20 g of Parmesan cheese.
Stir half the béchamel sauce to mixture of Zucchini and half the mushrooms.
Filled with onions and Zucchini with the second.
Place them in a greased baking, sprinkle them with Parmesan and butter into small cubes and cook in a hot oven at 200 degrees for 25 minutes.
Ingredients and dosing for 6 persons
- 4 zucchini
- 2 onions blondes
- 20 g of pine nuts
- 10 g of dried mushrooms
- 30 g of flour
- 30 cl of milk
- 30 g of grated parmesan cheese
- 2 sprigs of fresh marjoram
- 1 tablespoon of white wine
- 40 g of butter
- Olive oil extra virgin
- 1 pinch of nutmeg
- Salt