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    Round courgettes stuffed with light “caponata”, pine nuts and Grana Padano shavings

    Group 393Medium
    Group 3824 people
    T340 min

    Lactose free


    6 round courgettes
    1 aubergine
    100 g Grana Padano
    50 g pine nuts
    40 g raisins
    40 g breadcrumbs
    1 sprig of parsley
    White wine vinegar
    1-2 tbsp sugar
    Extra virgin olive oil
    Salt & pepper




    STEP 1

    Soak the raisins in water and toast the breadcrumbs in a pan.
    Cut the courgettes in half horizontally, scoop out the pulp and set it aside.

    STEP 2

    Blanch the courgettes for a few minutes, run them under cold water and leave them to dry upside-down on a cloth.
    Heat a drizzle of olive oil in a non-stick pan and toast the pine nuts

    STEP 3

    Set the toasted pine nuts aside and use the same pan with a drizzle of olive oil to sauté the courgette pulp and the diced aubergine for a few minutes.
    Continue cooking over a gentle heat and add the toasted pine nuts and the drained raisins. Add a few tablespoons of vinegar and, when it evaporates, add the sugar and stir well. Once cooked, add the breadcrumbs and half of the finely grated Grana Padano, stir well, and season with salt and pepper.

    STEP 4

    Fill the courgettes and put them on a baking tray lined with baking paper, dust with the remaining Grana Padano, drizzle some olive oil on top and cook au gratin in a preheated oven at 200°C for 5-6 minutes.
    Serve the courgettes warm garnished with fresh parsley.