Stuffed Zucchini with bottarga

11/03/2013 - Ingredients:

- 4 zucchini
- Mullet bottarga "Stefano Rocca"
- garlic
- parsley
- 50 g Primosale "Caseificio Poma"
- 100 g of dry bread
- 1 glass of milk
- salt
- Extra virgin olive "Franci"
- pepper

Articolo tratto da: Anne to London

Ingredients:

- 4 zucchini
- Mullet bottarga "Stefano Rocca"
- garlic
- parsley
- 50 g Primosale "Caseificio Poma"
- 100 g of dry bread
- 1 glass of milk
- salt
- Extra virgin olive "Franci"
- pepper

Crumble the dry bread and soak in a little milk. Wash the courgettes and slice lengthwise. Extract the pulp of the courgettes and place the pulp in a pan with a little olive oil with the garlic and simmer for ten minutes.

Place the mixture into a bowl and add the grated Primosale, the chopped parsley, the soaked and squeezed bread, salt and pepper. Mix well and fill the courgettes.

Bake for 20 minutes in preheated at 180 °C oven. Serve and sprinkle with coarsely grated bottarga.

Whole grey mullet botargo - Stefano Rocca

Out of stock

Sicilian PRIMO SALE from sheep's milk - Caseificio Poma

Primo Sale - 400/450 gr.

7.96 €

All formats

Extra Virgin Olive Oil: 'Frantoio Franci' with IGP Toscano certification

Out of stock

Data

Stuffed Zucchini with bottarga