Verdure ripiene
A timeless classic of Genoese cuisine. Wonderful as an appetizer, second course or snack and a dish that amazes for its flavor and taste. Perfect in every season presents a variety of vegetables ready to conquer the most refined palates. The most common vegetables used for the preparation of this dish are peppers, tomatoes and zucchini, but also eggplants, pumpkin flowers and onions can be used depending on tastes and seasonal availability.
Procedure:
Clean all the vegetables and boil them (except tomatoes) in boiling water for about ten minutes. Meanwhile, put the chopped bread in a bowl dipped in milk to make it soak. Drain the vegetables, let them cool and dig them by removing the pulp (keep it for the filling), taking care to keep a certain thickness. Brown the meat in a pan with olive oil and a little butter, salt, and once cooked add it to stale bread. Now add the pulp of the vegetables, marjoram, salt, parmesan, eggs, a little oil, ham or mortadella to taste and mix well. Then take the emptied vegetables, fill them with the filling just made, sprinkle them with breadcrumbs and put them in an oil-greased pan. Bake for half an hour at 180 degrees.
Ingredients:
• zucchini, medium-sized eggplant, peppers, fairly large white onions, tomatoes
• 200 grams of stale bread
• Breadcrumbs
• 2 tablespoons of grated parmesan cheese
• Milk
• 200 grams of minced meat, or ham or mortadella (doses vary according to your taste)
• 2 eggs
• garlic
• parsley
• marjoram
• oil
• butter
• salt
