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Stuffed round courgettes

Second course

tempoready in: 30 mins

difficulty:difficolta


PRODUCTS USED FOR THIS RECIPE

Pressure Cooker

Preziosa®

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Cestello Cuocivapore

Accessori pentole a pressione

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INGREDIENTS FOR 4 PEOPLE

-4 round courgettes

-300gr fresh cod

-150gr white bread

-1 glass of milk

-50gr destoned black olives

-1 egg

-30gr grated Parmigiano

-salt and pepper

-fresh mint

 

PREPARATION

- Wash the courgettes well and cut the tops off, keeping them as caps.

- Use a corer to remove the pulp which you will set aside, sprinkle them with salt and let them drain upside down on kitchen paper.

- Soak the white bread in the milk after removing the crust, squeeze it and put it in a bowl

- Add the diced fish, the chopped olives, the egg, cheese, mint and some of the courgette pulp, add salt and pepper to taste and mix.

- Fill the courgettes with the mixture and close them with their tops. put the courgettes on the basket, add one ecodose of water on the bottom and cook for 20 minutes after the hiss. When cooler, serve with salt flakes and a drizzle of extra virgin olive oil.

 

Recipe of Simone Rugiati

 

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