Many dishes of vegetables, such as stuffed vegetables, a great classic of the regional cuisine which can be served either as a starter or a second course. A wise processing transforms the “poor” ingredients such as eggplant, zucchini, onions, peppers, in a triumph of taste. Originally, the dish included a low-fat filling, ie no meat, but today it is customary also prepare it with minced meat, ham or mortadella.
10 courgettes, possibly with flowers
10 tiny round eggplants
4 large white onions
3 midsize peppers
150 grams of mortadella (replaceable with cooked meat or ham)
100 grams of grated parmesan
2 garlic cloves
1 large sandwich with lots of crumbs
Wash the eggplant, clean them by removing the tough cup around the stem, trying to leave the stem intact (stuffed aubergines must have their good handle). Cut them in half and throw them in boiling salted water and cook “al dente”. Drain and cool them under running water, then empty, helping yourself with a spoon. Put aside the pulp you have eliminated. Similarly, prepare the onions, peppers and zucchini, but remembering that the flowers should be cleaned by removing the pistil and should not be boiled. Break up the sandwich and put it to soak in a bowl with milk. Grate parmesan cheese, choppe mortadella and clean marjoram and garlic. Choppe in a blender the pulp of vegetables produced as they were excavated, squeezed, the bread soaked in milk also well-wrung, mortadella, marjoram and garlic cut into slices. Put the mixture in a bowl, add eggs, Parmesan cheese, then sprinkle with a little of pepper and salt to taste. Stir well using a wooden spoon. After filling the vegetables with the mixture, place them in a previously oiled baking dish and sprinkle with breadcrumbs. Bake in preheated oven at 190 degrees for about 45 minutes, until golden.