Directions
In a large bowl mix the minced meat with the fatback, cheese, chopped garlic and marjoram, lemon zest, cinnamon, and beaten eggs.
Knead until the mixture is smooth then fill the courgettes, then place them in the skillet, brown in the melted hot butter and lard. Turn and allow to flavour, then add the sauce and finish cooking. Serve piping hot.
Ingredients (serves six)
- 1 kg courgettes, topped, tailed and cored with the special device
- FOR THE FILLING
- 250 g minced meat (leftovers are fine)
- 50 g pestled fatback
- 50 g mild grated Pecorino cheese
- 2 cloves of garlic, chopped
- 2 eggs
- Chopped marjoram leaves
- 1 grated zest lemon
- A pinch of ground cinnamon
- FOR COOKING
- 20 g butter
- 2 tablespoons lard
- 2 ladlesful of tomato sauce or ragout
Stuffed Courgettes
Ingredients (serves six)
- 1 kg courgettes, topped, tailed and cored with the special device
- FOR THE FILLING
- 250 g minced meat (leftovers are fine)
- 50 g pestled fatback
- 50 g mild grated Pecorino cheese
- 2 cloves of garlic, chopped
- 2 eggs
- Chopped marjoram leaves
- 1 grated zest lemon
- A pinch of ground cinnamon
- FOR COOKING
- 20 g butter
- 2 tablespoons lard
- 2 ladlesful of tomato sauce or ragout
Directions
In a large bowl mix the minced meat with the fatback, cheese, chopped garlic and marjoram, lemon zest, cinnamon, and beaten eggs.
Knead until the mixture is smooth then fill the courgettes, then place them in the skillet, brown in the melted hot butter and lard. Turn and allow to flavour, then add the sauce and finish cooking. Serve piping hot.
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