Onions with stuffed zucchini tubes

2_05215 ONIONS with STUFFED ZUCCHINI TUBES INGREDIENTS for 4 PEOPLE 2 red onion of Tropea, 4 2 yellow peppers, Zucchini, a teaspoon of cornflour, 3 sprigs of parsley, 1/2 teaspoon cumin, 1 teaspoon peppercorns, 40 ml of olive oil, 10 ml of white vinegar, 2 cloves of garlic.

Peel the onions, cut them into very thin slices, being careful not to break the rings (you can also use the special mandolina).

Check the courgettes, wash them well under cold running water.

Tamponandole dry with paper towels, then cut into cubes of 4 cm.

Excavated the Interior, eliminating the pulp without breaking the skin: you have to get of the cylinders.

Wash the peppers under running water and dry.

Clean the parsley with damp paper towels and tritatelo.

Peel the garlic and finely tritatelo.

Heat the oven to 180° Place the peppers on a baking plate, possibly lined with baking paper wet and squeezed to make it better.

Bake and cook 30 minutes.

When cooked, remove from the oven and wrap the peppers in aluminum foil for 10 minutes.

Remove the aluminum foil and peel the peppers, discard the stem, seeds and pith.

Run through a food mill, or reduce it in pureed in a blender.

Collect the puree in a bowl.

Pour into a pan and a spoon of oil and one minute the saucepan, minced garlic.

Add the pepper puree, potato starch and let thicken 1 minute, stirring.

Flavored with cumin.

Fill the zucchini pieces with pepper puree.

In a pan pour a tablespoon of olive oil and heat it.

Cook then 10 minutes Zucchini very soft focus.

Sprinkle with the parsley.

Arrange onion slices on a plate, covering the bottom.

Mix the remaining olive oil and white vinegar in a small bowl, slamming them 30 seconds with a fork, then sprayed the onions.

Lean over the zucchini following tronchetti.

Sprinkle with freshly ground pepper.

Serve.