Stuffed vegetables of Enza

Remove core and wash very well all the vegetables listed in the ingredients. Cut in half lengthwise, Eggplant and zucchini and extract the pulp from hold. In a bowl put the beef and add the zucchini pulp of Eggplant, chopped.

Now add the breadcrumbs soaked in water or milk, then squeezed.

Now add the eggs and Parmesan or pecorino. Add salt, pepper and add a pinch of nutmeg: mix everything very well. With the previously prepared compound filling all vegetables. Line them up in a pan greased with oil, a little salt and pour over the remaining oil. Bake at 220 degrees for about one hour and thirty minutes.

Pictured: risotto alla milanese with stuffed vegetables.

See also: < a href = "http://www.cucinare.meglio.it/ricetta-risotto_alla_milanese_di_enza.html" title = "Risotto alla milanese di Enza" > Risotto alla milanese by Ahmad