Filter
Reset
Sort ByRelevance
Edward Moran
Bolcourgette with ratatouille
Bolcourgette filled with garlic, ratatouille and pecorino.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C.
-
Cut the cap (keep it) of the boluses and hollow out the courgettes with a spoon. The edges must remain about ½ cm thick.
-
Cut the flesh and garlic as finely as possible. Heat a frying pan with non-stick coating and fry the pulp and garlic for 5 minutes on low heat.
-
Drain any excess moisture. Add the ratatouille and remove the pan from the heat.
-
Fill the dumpling with the vegetables and scrape the pecorino on top. Place them on a griddle covered with parchment paper and place the caps next to them.
-
Fry the courgettes for about 25 minutes.
Blogs that might be interesting
-
15 minSide dishceleriac, mascarpone, old cheese, olive oil with truffle flavor,celeriac with old cheese and truffle oil -
250 minSide dishfresh fresh mint, dried sesame seeds, dried oregano, feta, full yogurt,labneh with feta -
65 minSide dishstewed pears, tap water, cinnamon stick, lemon peel, lemon juice, berry gin,stewed pears with berry gin -
15 minSide dishParisian carrots, medium oranges, fine cristalsugar, butter, dried sage, salad onion,carrots in orange juice
Nutrition
175Calories
Sodium15% DV360mg
Fat11% DV7g
Protein16% DV8g
Carbs6% DV18g
Fiber20% DV5g
Loved it