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Stuffed
Zucchini (Courgettes) (Serves 6) Ingredients: 12 small zucchini 1 onion, minced 1/4 cup extra virgin olive oil 1 slice white bread 1/2 cup chicken broth 2/3 pound lamb, ground 1 egg, beaten 1 tablespoon Italian parsley, minced salt and pepper cayenne pepper nutmeg 1/2 teaspoon sugar Method: Wash the zucchini and scrub well to remove any dirt. Using an apple corer, core each zucchini, taking care not to pierce the skin (reserve the cores for side dish). Saute the onion in half the olive oil until wilted, then cool. Soak the bread in the broth for 10 minutes, squeeze dry and combine with lamb, onion, egg, parsley, salt, pepper, a pinch of cayenne and a little freshly grated nutmeg in a bowl; knead well with fingers until well combined. Stuff each zucchini with a little of the lamb filling. Heat the remaining olive oil in a deep, wide pan (at least 12" deep). Add the zucchini, 1/2 cup of water, the sugar, salt and pepper; cover with an upside-down plate. Cover with a lid and bring to a boil, then simmer for 40 minutes. Remove the lid and the plate, and reduce the liquid in the pan. Serve hot. This dish is excellent with a little lemon juice added at the end, but for Rosh Hashanah, sour flavours are typically avoided since it is a sweet holiday. |
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| History and Customs | Food: Recipes | | A Scotland On Line Production |
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