Vegetables stuffed with cheese

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Vegetables stuffed with cheese

Vegetables stuffed with cheese





Ingredients
Number of people
-
4
+

4 tomatoes

4 zucchini

4 fresh onions

2 peppers (beef horn)

2 eggplants
For the garnish:

300 g ricotta cheese

50 g Parmesan cheese

2 eggs

2 shallots, chopped

2 cloves of garlic

1 sprig of mint

Basil

Thyme

Oregano

1 tablespoon raisins

2 anchovy fillets in oil

1 teaspoon capers

1 tablespoon breadcrumbs

3 tablespoons of olive oil

Pepper

Salt




Preparation 
TOTAL TIME: 1H45
Preparation: 1 hour
Cooking time: 45 min
Step 1
Rinse and dry all vegetables.
Step 2
Peel the onions, cut out a hat at the top.
Step 3
Empty them and keep the pulp.
Step 4
For tomatoes: cut a cap at the top, hollow out and keep the pulp separate from the onions.
Step 5
For eggplants: cut them in half, remove the seeds and reserve the pulp separately.
Step 6
Do the same with zucchini.
Step 7
For peppers cut in 2, remove the stalks, seeds and filaments on both sides of the half peppers. Cut 1 strip of 0.5 cm, which you will cut into small cubes and set aside.
Step 8
Chop the garlic cloves, shallots, chop the herbs and set aside separately.
Step 9
Whisk the ricotta cheese with the 2 eggs, salt and pepper until it becomes creamy.
Step 10
Divide it into 5 bowls.
Step 11
In the first, add the diced tomato pulp, a pinch of garlic and thyme.
Step 12
In another the pulp of the onion, half of the chopped mint and grapes.
Step 13
In the following the courgette pulp, 1/3 shallot and half basil.
Step 14
In the fourth, the aubergine pulp, capers, a hint of garlic, 1 pinch of thyme and oregano.
Step 15
In the last one, the diced peppers (do not put everything so large quantity), the crushed anchovies, the rest of the basil and mint shallot.
Step 16
Preheat the oven to 180°C (thermostat 6).
Step 17
In a bowl, mix the grated Parmesan cheese and bread crumbs.
Step 18
Oil a baking sheet, arrange the vegetables.
Step 19
Garnish the tomatoes with the first preparation, the onions with the second, the zucchini with the third, the eggplant with the fourth and the pepper with the last.
Step 20
Put the hats, 1 drizzle of oil, sprinkle with the parmesan-chapelure mixture and bake in the oven for 45 minutes.
Author's note
We can replace parmesan cheese with county cheese. It's a lot of preparation but a lot of fun for the taste buds and pupils! Tip: Choose vegetables of the same size for equal cooking

I add my grain of salt


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