Stuffed provencal vegetables
Instructions
Boil salted water in a pot.
Throw yourself through switch the rice and cook for 15 minutes.
Boil salted water in a pot.
Cut the ends of the zucchini.
Peel the onions.
Place eggplant, Zucchini and onions in the boiling water and simmer for three minutes.
Drain and let cool.
Wash the tomatoes.
Cut a cap at the top of the tomatoes and onions.
Cut in half lengthwise, Eggplant and Zucchini without removing the peduncles of the eggplant.
Drained vegetables.
Chop the pulp from squash doffing, tomatoes and eggplant.
Prepare the filling: cut the pancetta into cubes.
Peel the onion and chop finely.
Peel the garlic and crushing.
Break the egg into a bowl and tilted or bumped as.
Drain the rice and pass under cold water.
Put it in the bowl with the garlic, Chive, parsley and vegetable pulp.
You heat the oil in a pan and saucepan, veal, bacon and onion, squeezing the flesh with a fork.
Then add the contents of the bowl, add salt and pepper and saute for a few minutes, stirring constantly.
Remove from heat, add the Parmesan cheese and stir again.
You heat the oven to 200° c (thermostat 6).
Vegetables stuffed with the filling.
Pour the oil in a large ovenproof dish and deponetevi stuffed vegetables.
Cutlery on each a piece of butter.
Bake and cook for 30 minutes.
Served hot.
Ingredients and dosing for 4 persons
- 2 small eggplant
- 2 zucchini
- 4 tomatoes
- 4 onions
- 3 tablespoons of olive oil
- 30 g of butter
- Salt
- For the filling:
- 150 g of chopped veal
- 50 g of bacon
- 3 tablespoons of rice
- 1 onion
- 2 cloves of garlic
- 50 g of grated parmesan cheese
- 2 tablespoons of chopped chives
- 2 tablespoons of chopped parsley
- 1 egg
- 4 tablespoons of olive oil
- Salt
- Pepper