1 long green pumpkin
2 hard-boiled eggs
1 mozzarella
400 grams of minced meat
300 grams of ricotta
50 grams of stale bread
40 grams of Parmesan cheese
tomato sauce as required
salt as required
pepper enough
parsley as required
Olive oil as required
Flour as required
Grated bread 1 egg
Wash the pumpkin thoroughly, remove the skin and divide it into small cylinders of about 10 cm each. Dig inside each single cylinder, in order to obtain the hollows to be filled with the stuffing, then blanch the pumpkin pieces in abundant salted water, for a few minutes. At this point the filling is prepared: in a deep container mix the minced meat together with the minced parsley, the stale bread - previously softened in water or milk -, the hard-boiled eggs cut into cubes as well as the mozzarella, ricotta and a pinch of salt and pepper. Work all the ingredients until they are well blended and then stuff the pumpkin cylinders, previously blanched and left to dry on a kitchen towel, to remove excess water. Once stuffed all the pumpkin pieces, flour them, pass them in the beaten egg, then in the breadcrumbs and fry them in plenty of boiling oil. When the stuffed pumpkin pieces are cooked, place them in a baking dish, cover them with tomato sauce, a handful of Parmesan cheese, and bake at 180 degrees for a little over half an hour.
Main photo: www.lucianopignataro.it
...Buon Appetito!
Add to calendar 2019-07-22 2019-07-22 Europe/Rome Santa Maria Maddalena Atrani
Add to calendar 2019-08-31 2019-08-31 Europe/Rome Byzantine New Year Celebration of ancient Byzantine origin, customs. Atrani
Celebration of ancient Byzantine origin, customs.
