Zucchini umpluti cu branza si pesmet/ Cheese and breadcrumbs stuffed zucchini


Read the recipe in english

Intr-una din zile, pe cand stateam de vorba cu una dintre prietene, Claudia, nu mai tin minte cum, au intrat in discutie zucchini. Si a inceput sa imi descrie o reteta pe care o face de mult timp mama ei. Asa ca, a doua zi, am si preparat reteta. Zucchini taiati in 3-4 bucati, scobiti in interior si umpluti cu un amestec de ou, branza si pesmet. In afara de dovleceii pané, dovlecei tocati pusi in ciorba sau de zucchini cruzi, in salata, noi nu ii consumam si nici nu ma gandisem vreodata sa ii prepar in acest fel. Sincer va spun ca am inceput sa fac aceasta reteta din curiozitate, convinsa fiind insa ca nu imi vor placea.

Asa ca am fost foarte surprinsa cand au fost gata si chiar erau buni. Si sunt la fel de gustosi atat calzi, cat si reci, chiar de la frigider. Urmatoarea zi, prietena mea a gasit reteta mamei ei si a preparat dovleceii. Doar in momentul in care am vazut poza ei am realizat ca reteta pe care o intelesesem eu avea doar o foarte mica legatura cu reteta pe care a vrut ea de fapt sa mi-o recomande. Deci, din greseala, am obtinut o reteta care imi si place. Chiar i-am spus ca data viitoare sa incerce sa imi mai explice o reteta, doar ca sa vedem ce iese 😅.

Pentru aceasta reteta eu am folosit zucchini. De trei ani de cand sunt in Italia, nu am vazut in supermarket dovlecei. Si desi sunt foarte multi care spun raspicat ca nu este absolut nici o diferenta intre cei doi, eu nu sunt de aceeasi parere. E cam ca si cum ai spune ca ceapa alba si ceapa rosie sunt acelasi lucru. Am specificat zucchini, pentru ca dovleceii, de obicei au si seminte mai maricele in interior, iar miezul lor este usor mai atos. Sincer, nici nu imi mai aduc aminte daca dovleceii mici au sau nu seminte. Decideti voi daca in loc de zucchini sa folositi sau nu dovleceii nostri romanesti.


Ingrediente (2-3 portii):

  • 2 dovlecei/zucchini potriviti
  • 1 ceapa mai mica
  • 1 catel de usturoi
  • 2 oua
  • 100 g branza rasa
  • 80 g pesmet

Preparare

Se taie zucchini in 2-4 bucati si se scobesc in interior, scotandu-li-se miezul, care se toaca si se pune separat. Se amesteca branza, ouale si pesmetul, iar cu acest amestec se umplu zucchini. In functie de tipul de branza folosit, acest amestec poate fi mai moale, mai apos. In acest caz, mai adaugati putin pesmet, pana ajungeti la consistenta potrivita.

Miezul se caleste impreuna cu ceapa si usturoiul tocate marunt, la foc mediu, cu 2-3 linguri de ulei, pentru 3-4 minute, pana se inmoaie. Se pun in tigaie si zucchini umpluti, se adauga 3-4 linguri de apa si se acopera cu un capac. Se lasa la foc mic, pentru cam 20 minute, intorcandu-i la jumatatea timpului, cu celalalt capat in jos.

Cand acestia s-au rumenit la suprafata, se scot pe o farfurie cu hartie absorbanta. Amestecul de branza si oua ramas se caleste si el in tigaie, pentru 3-4 minute, pana se gateste oul. Se scoate apoi pe aceeasi farfurie cu zucchini si se servesc impreuna.


Cheese and breadcrumbs stuffed zucchini

One day, while I was talking to one of my friends, Claudia, I can’t remember exactly how, but we started talking about zucchini. She started describing to me a recipe that her mother has been making for a long time. So, the next day, I prepared the recipe. Zucchini cut into 3-4 pieces, hollowed out inside and filled with a mixture of eggs, cheese and breadcrumbs. I was never such a big fan of zucchini so I had never thought to prepare them this way. I honestly started making this recipe out of curiosity, but was convinced that I wasn’t going to like it.

So I was very surprised when they were ready and I actually liked them. And they are just as tasty both hot and cold, right from the fridge. The next day, my friend found her mother’s recipe and made it. Only when I saw her picture I realized that the recipe I had understood had only a very small similarity with the recipe she actually wanted to recommend to me. So, by mistake, I got a recipe that I like. I even told her to try to explain another recipe to me next time, just to see what comes out .😅


Ingredients (2-3 servings):

  • 2-3 zucchini
  • 1 small onion
  • 1 garlic clove
  • 2 eggs
  • 1 cup grated cheese
  • 7/8 cup breadcrumbs

Directions

Cut zucchini into 2-4 pieces, scoop out the flesh. Chopp it and set aside. Combine cheese, eggs and breadcrumbs and fill zucchini with this mixture. Depending on the type of cheese used, this mixture may be a little runny. In this case, add a little more breadcrumbs, until you get the right consistency.

Cook the pulp together with the finely chopped onion and garlic, over medium heat, with 2-3 tablespoons of oil, for 3-4 minutes, until soft. Put stuffed zucchini in the pan, add 3-4 tablespoons of water and cover with a lid. Leave it on low heat for about 20 minutes. Halfway through cooking, flip the zucchini for even cooking.

Remove them on a plate with absorbent kitchen paper. Cook the remaining cheese and egg mixture in a pan for 3-4 minutes, until the eggs are cooked.

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