Zucchine Ripiene (Stuffed Zucchini)
From SAVEUR Issue #145 Zucchini forms the base of many cicheti, including this one, stuffed with prosciutto, tomatoes, and cheese. See the recipe »
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Melon baller
- Grater
- Oven
- Stove
- Skillet
- Baking dish
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Tongs
- Paring knife
Ingredients
- 1⁄3 cup milk
- 1 slice white sandwich bread
- 4 medium zucchini, trimmed, cut into 1 1/2″ lengths
- Kosher salt
- freshly ground black pepper
- 1 cup canned whole, peeled tomatoes in juice, crushed
- 1⁄4 cup olive oil
- 1⁄2 tsp. crushed red chile flakes
- 1 clove garlic, minced
- 4 oz. prosciutto, minced
- 1 oz. pancetta, minced
- 1⁄3 cup freshly grated Parmesan
- 2 tbsp. finely chopped parsley
- 1 egg, lightly beaten
- 2 tbsp. unsalted butter
- 2 tbsp. thinly sliced basil
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