I used:
2 medium zucchini
1 onion
1 garlic clove
40g minced nuts
80g feta cheese
50g bread crumbles
1 egg
50g parmezan
dill
salt, pepper, olive oil
I washed the zucchini, chopped off the edges and cut them in half. I salted them, put in a bowl half filled with hot water and into the oven for 5 minutes at 190 Celsius.
I took them out and left them to cool off and the water to rinse off them. With a little spoon I scooped out the pulp.
In a pan I fried for 1-2 minutes the chopped onion and garlic.
Feta cheese, the minced walnuts, the egg, the dill and the minced bread crumbs I mixed them all separatelly and added them in the pan.
Then I added the zucchini pulp too.
Let it on fire for no more than 2 mintes and then fill in the zucchinis with all this stuff.
I covered them with aluminium foil and put in the oven for 30 minutes. Remove the foil, sprinkle the parmesan on top and let it in 10-15 minutes more, or until they turn golden.
They were exquisit and delicious :)
A good story
ReplyDeleteGK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”
Voila: www.tastingtoeternity.com. This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.
From a hectic life in New York City to the peace and glories of the French countryside lead me to be the co-founder of www.fromages.com. Ten years later with the words of Pierre Androuet hammering on my brain:
“Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.”
I took pen and paper; many reams later with the midnight oil burning Tasting to Eternity was born and self published.
I believe cheese and wine lovers should be told about this publication.
Enjoy