Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 50 minuti |
Ingredients
| 60 g | Sterilgarda microfiltered whole milk |
| 700 g | zucchini |
| 150 g | tuna fillet in oil |
| 40 g | stale bread |
| 50 g | grated cheese |
| 10 g | anchovies |
| 50 g | white onion |
| 8 g | capers |
| 30 g | extra virgin olive oil |
| 60 g | breadcrumbs |
| 2 | eggs |
| 20 g | pine nuts |
| q.b. | black pepper |
| q.b. | thyme |
Preparation
- Wash the courgettes and boil for 10 minutes in salted water. Once finished, leave to cool
- cut the stale bread into small squares. Place in a bowl and pour in the milk
- chop the onion and fry in a pan with the anchovies over low heat
- hollow out the courgettes to obtain the portion to be stuffed. Add the pulp obtained from the courgettes to the soffritto, continue cooking for a few minutes and turn off
- blend the tuna with the pine nuts and capers in the mixer. Complete by adding the stale bread
- blend until you get a smooth mixture
- add the mixture obtained to the soffritto in a bowl
- add the grated cheese, beaten eggs, salt, pepper, thyme and breadcrumbs
- mix everything together and fill the courgettes with the mixture
- Place on an oiled baking tray, sprinkle with breadcrumbs and cook at 250° in GRILL mode (preheated) for about 15 minutes until they have an inviting golden surface.
Peel and finely chop the onion; in a non-stick pan add four tablespoons of oil and a knob of butter and heat over medium heat until the butter has melted. ...
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