Tuesday, March 30, 2010
9. COURGETTE STUFFED OF MEAT
NAME OF THE RECIPE: COURGETTE STUFFED OF MEAT
NUMBER OF COMMENSALS: 6
- 3 Corgette
-600 gr. of veal hammered
- 1 onion
- 2 teeth of garlic
- 1 mature tomato
- liquid cream
-200 dl. Of white wine
VARIETY, MARK AND ADD OF THE WINE:
Godello, Casal de Furcos, 2008
1.Cut the courgette by the half and each half to the half and with a spoon empty them.Boil the courgette during 10 minutes adding it a little of salt.
2.Squize them on kitchen's paper so that the left water go out.
3.Slice the inside part of the courgettes and reserved them. Peel the tomatoes and take the seeds out, split them in small pieces and reserved them. Slice the peeled onion and reserve it too. Peel two garlics and grate them.
4.Fry the courgettes with a bit of salt in olive oil, afterwards squize them. In the same oil gild the onion with the garlic and a bit of salt. Put them in a glass to beat it together with a little of white wine.
5.Add the result to the hammered meat and mixed it well. Add salt, pepper and a little bit of thyme. Fry it in the same oil. Passed 5 minutes add the tomato, the fried courgette and a little bit of liquid cream. Stir and left it some minutes.
6.Grate the cheese. Fill the courgette over a tray and add them the grated cheese. Put into the oven to 180º the time they need until they get gilded .
PRESENTATION OF THE DISH:
Put in a dish two halves of the stuffed courgette.
MARTA, MADRID, ESPAÑA