Foods of the World Forum Homepage
Forum Home Forum Home > Europe > Italy
  New Posts New Posts RSS Feed - Stuffed Assorted Vegetables
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.

Thank you, from the Foods of the World Forums!

Stuffed Assorted Vegetables

 Post Reply Post Reply
Margi Cintrano View Drop Down
Master Chef
Master Chef

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6287
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: Stuffed Assorted Vegetables
    Posted: 16 August 2012 at 06:57
The Mediterranean countries have uncountable recipes, stuffings, vegetable combinations and methods for baking vegetables filled with various seasonings, spices and fillings, including vegetarian versions, meat fillings, fish and shellfish, cheese and bread crumbs.
Photo Courtesy of The Madrid Culinary Institute: Le Cordon Bleu
Stuffed Assorted Vegetables For 4 ...
125 grams of day old bread grated
170 ml. whole Milk
125 grams ground pork
125 grams ground veal or beef
3 cloves of minced garlic
1 egg yolk lightly beaten
2 tablesp. minced fresh parsley
4 turnips 5 cm. each
1 large zucchini 21 cm. in longitude
2 large peeled potatoes
salt and black peppercorn freshly ground
1. pre heat oven to 200 centig degrees or 375 - 400 farenheit degrees
2. mix the grated bread crumbs with the milk in large bowl
3. in a sartén, heat Olive Oil and sauté the ground pork and the ground beef or veal
4. add the garlic and heat on medium flame
5. when the meat has browned, combine the milk & bread concoction
6. season and combine the egg yolkk, parsley and stir until thoroughly combined
7. peel the turnips and all other vegetables and empty the interiors
8. slice the potatoes into 4 cm. and submerge the veggies into boiling water and then into ice water
9. season the interiors after drying the veggies on the interior and exterior
10. fill with the meat mixture and drizzle olive oil on the filling
11. place in baking dish of choice ( I use earthenware oven proof terracotta clay called Barro )
12. Bake until golden and done  in the interior
*** This recipe can be done with Ripe Red vine tomatoes as a vegetarian dish too ...
*** Serve oven hot with crusty bread, olive oil drizzle, lemon drizzle and wine of choice ... Au Gratin is a topping alternative ...
Margi Cintrano.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
Sponsored Links

Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down

This page was generated in 0.078 seconds.