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Edward Moran
Bolcourgette with ratatouille
Bolcourgette filled with garlic, ratatouille and pecorino.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Cut the cap (keep it) of the boluses and hollow out the courgettes with a spoon. The edges must remain about ½ cm thick.
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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.
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Drain any excess moisture. Add the ratatouille and remove the pan from the heat.
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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.
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Fry the courgettes for about 25 minutes.
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Nutrition
175Calories
Sodium15% DV360mg
Fat11% DV7g
Protein16% DV8g
Carbs6% DV18g
Fiber20% DV5g
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