Ingredients:
8 baby, round zucchini
4 heirloom tomatoes
1 leek, thinly sliced
2 cloves of garlic, chopped
1 onion, chopped
2 tbsp fresh basil, chopped
2 tbsp olive oil
1 tbsp butter
1 lb of spinach, coarsely chopped
1/2 swiss chard, stalk and large veins removed, coarsely chopped
1 cup of roquette, coarsely chopped
1 lb of lean ground meat, browned
4 anchovies, chopped
2 tbsp pine nuts
1/2 cup grated swiss cheese
1/2 cup ricotta cheese
1/4 cup of tomato puree
Salt and pepper
Reserved flesh from hollowed out tomatoes
Reserved flesh from hollowed out zucchini
1 tbsp butter
1 garlic clove, chopped
1/2 cup chicken broth
2 tbsp parsley, chopped
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Preparation:
Cut the tops off the zucchini and tomatoes, hollow them out and reserve tops and flesh.
Put the olive oil and butter in a saute pan, add leek, onion, garlic and basil. Saute until the vegetables are soft. Add the spinach, chard, roquette and cook until wilted.
In a large bowl, mix the browned ground beef, anchovies, pine nuts, swiss cheese, ricotta, tomato puree, salt and pepper. Add the spinach mixture and blend well. Stuff the tomatoes and zucchini, and replace tops.
Saute the reserved tomato and zucchini flesh and garlic in 1 tablespoon of butter and allow to simmer for 5 minutes. Add the chicken broth and simmer for another 5 minutes. Stir in the parsley and remove from flame. Spread this mixture on the bottom of a baking pan. Place stuffed vegetables on top.
Bake in 375 degree oven for 35 minutes.
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