Monday, February 14, 2011

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zucchini stuffed with meat, or better (slight) variation on the theme ...

A slight revision or variation on the theme of the most classic "zucchini stuffed with meat" ... Cipolotti, sprouts and soy sauce, green pepper in brine and freshly ground turkey breast . A good smell reminiscent of faraway lands is spread during cooking and is good in both "white", or with a base of tomato sauce for italianised more.

6 / 8 small onion - extra virgin olive oil - Fresh Soy germogi - 3 tablespoons soy sauce - 400 grams of minced turkey breast - some berry-green pepper in brine salt and white pepper - a little tomato sauce - a clove of garlic - sesame seeds

Cook the zucchini for about ten minutes in lightly salted water. Let them cool, slice the zucchini and cover with a dig to remove the inner pulp of obtaining such "shells".

Meanwhile prepare the filling.
sliced \u200b\u200bthe Cipolotti and cook in a lightly oiled non-stick pan. Let sfrigolre for a few minutes then add a good handful of fresh bean sprouts. Cook for a few minutes turning occasionally in to add flavor and to soften the seeds. Now We add the soy sauce and immediately after the ground. Let go for ten minutes, stirring so that the meat changes color and cook well on all sides. Lightly squeeze a few berries and green peppercorns in brine and add to the pan. A few more minutes and turn off.
Fill the zucchini with the mixture that adagiarete in a pan that contains them, where you put a little tomato sauce with a crushed clove of garlic. Amalgamate the pumpkins in the tomato and put out the fire.
Serve and eat when cool.

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