Stuffed courgettes with parmesan and pancetta
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Courgettes |
| 1 | tablespoon | Olive Oil |
| 1 | small | Onion; (chopped) |
| 1 | Clove Garlic; (chopped) | |
| 50 | grams | Mushrooms; (chopped) |
| 2 | tablespoons | Black Olives; (chopped) |
| 2 | tablespoons | Sun Dried Tomatoes; (chopped) |
| 2 | tablespoons | Chopped Basil |
| 2 | tablespoons | Fresh Grated Parmesan |
| 125 | grams | Mascarpone Cheese |
| 125 | grams | Chopped Pancetta |
| Salt and Pepper | ||
Directions
1. Preheat oven to 200ºc / 400ºf / Gas Mark 6.
2. Trim courgettes and cut in half lengthways.
3. Using a teaspoon, scoop out along the centre of the courgettes, and chop the removed flesh.
4. Blanch the courgettes in boiling water for 3 - 4 minutes. Drain and cool.
5. Heat the oil in a frying pan and fry the pancetta for a few minutes to brown slightly before adding the onion and garlic.
6. Continue to cook for a further 4 minutes, then stir in the chopped courgettes, the mushrooms, olives and sun dried tomatoes, plus half the basil.
7. Cook for a further 2 minutes before removing from the heat and stirring in the mascarpone and most of the parmesan.
8. Add salt and pepper to taste.
9. Divide the filling between the courgettes, and place them side by side in a buttered dish.
10. Sprinkle on the rest of the parmesan and basil and cook in the oven for 15 - 20 minutes.
11. Serve hot or cold.
Converted by MC_Buster.
NOTES : Chef:Greg Robinson
Converted by MM_Buster v2.0l.