STUFFED VEGETABLES with CHEESE and green beans 3

05570 STUFFED VEGETABLES with CHEESE and beans INGREDIENTS for 6 PEOPLE 2 small eggplants, 1 red pepper, yellow pepper, 2 1 Zucchini.

For filling: 200 g beets, 1 onion, 300 g Roman ricotta cheese, 100 g of Parmesan cheese, 1 egg, chilli, fresh Marjoram, nutmeg, salt and pepper.

For the salad: 500 g of green beans, 25 g breadcrumbs 1 clove of garlic, extra virgin olive oil, vinegar, mint, black pepper.

Cut the aubergines PROCEDURE to three cm d? scavatele to nest height, add salt and put them to drain for about 30 minutes.

Cut Zucchini logs of three inches and also dug a nest; cut the peppers in half, remove the core and the petiole; Sprinkle salt, peppers and courgettes.

Grate the Parmesan cheese and chopped Marjoram and put aside.

Bring to the boil water 300 g.

Add the chard stems, deprived of the sliced onion and a pinch of salt and cook for about 5 minutes.

Drain and squeeze the spinach, remove the water and chop, add ricotta, cheese, eggs, nutmeg and paprika and stir well.

set the mixture aside.

Bring to the boil a liter of water, 20 g of salt and place the first session of the basket for steaming.

Meanwhile, rinse the aubergines and farcitele along with the other vegetables with the mixture held aside; place the eggplant in the first session, contornatele with peppers and arrange the courgettes in the second session, in the third place the green beans cut in half and cook for about 30 minutes.

After cooking the vegetables sprinkled with a little olive oil, drain the green beans, toss hot with oil, vinegar, garlic cut into thin slices and mint leaves; spolverizzateli with breadcrumbs and stir gently.

Place in a serving dish and serve.