Monday, 12 August 2013

Verdure Ripiene (Italian stuffed vegetables)

 This is a featured article by Flavours Holidaysa specialist tour operator offering quality cooking, painting and pilates vacations with no single supplements for solo travelers - in Italy since 1998

In Italy, summer has arrived and it is impossible not to think about holidays and how to make the most from your free time… a dinner with friends is surely on everyone’s agenda! So why not surprise your guests with an Italian dish with seasonal ingredients?

Verdure ripiene, or true stuffed vegetables, is a typical recipe that comes from one of the most genuine local Italian cuisines, Puglian. Puglia is a destination of Flavours cookery courses in Italy and a region in which you leave your heart, but in exchange you take with you a lot of delicious recipes that will impress all the guests you will invite for dinner!

Summer is the perfect season for courgettes, peppers and aubergines so here is your Italian recipe to prepare them in an original and tasty way.


VERDURE RIPIENE (STUFFED VEGETABLES)
 

Ingredients:

·      4 aubergines/eggplants (or courgettes/zucchinis, peppers/capsicum)
·      2 eggs
·      200gr finely chopped sausage meat
·      breadcrumbs
·      garlic
·      oil
·      parsley
·      salt and pepper
·      1\2 litre tomato sauce
·      Pecorino cheese


Slice the aubergines in half and dip them in boiling water for approximately 10-15 minutes. Scoop out most of the flesh with a spoon, chop and add it to the mince.
Fry the garlic and the parsley in oil and cook the stuffing mixture for 10 minutes.
Leave to cool, and then add eggs, Pecorino cheese, salt, pepper and breadcrumbs.
Fill the aubergines with the mixture and arrange them on a tray.


Cover the aubergines with tomato sauce and basil and bake them in the oven for 30 minutes.

Then serve it with a smile and you will notice that once your guests have tasted your dish, they won’t be able to avoid smiling too.
Enjoy!


Check out the Flavours of Italy blog for more recipes and stories from Italy