recipe comes from Carmelita
Caruana. Carmelita is just passionate about
food, about the scents and flavours of food, about
the pleasures of cooking and of eating in convivial
company, about the use of the best possible ingredients
in order to maximise those pleasures.
believes everyone can learn to cook. She also
believes that to cook well you need first to be
greedy, and then you need a little patience and
a lot of passion!
started Cook Italy which organises cooking holidays
in Italy in 1999 and though relatively new to
the field, she is already having great success,
travelling internationally to give talks and to
run cooking classes. She appeared as guest chef
on BBC 2 's Saturday Kitchen last year, cooking
a Sicilian menu, and plans to be running occasional
evening cookery classes in London. Her cook book
is on the way!
medium to large courgettes
100g minced veal
20g grated Parmesan
1 tbsp chopped fresh oregano or marjoram or
a pinch of good dried oregano
1 shallot or medium fresh white onion (cipollotto,
like a large spring onion)
1/2 a lemon
2 tbsp olive oil
salt and pepper
heat the oven to 200°.
the courgettes, and use a fork or zester to
make "stripes" along the skin. If you use a
zester keep the strips removed for garnish later
(just blanch them for 15 seconds, then scoop
up and drain well).
a slice off each end and slice each courgette
obliquely in alternating directions, to make
3 or 4 "logs" with one flat surface and one
slanted. Blanch for 5 minutes in salted boiling
water, then drain well.
out the centre from the slanted end with a teaspoon
or melon baller.
the scooped out flesh in the processor with
4 tbsp. olive oil, the juice from the half lemon,
a little salt and pepper and the oregano. Whizz
and then set aside the resulting sauce.
the veal mince, the Mortadella and the Parmesan
in the food processor and whizz together.
chop the shallot very fine (if using a cipollotto,
chop some of the green stalk also), and place
in a pan with 2 tbsp cold olive oil.
gently on low heat so it wilts and softens without
browning for 3 minutes, then remove from the
pan with a slotted spoon and add to the minced
veal mixture, stirring in well.
the frying pan oil.
the courgette logs with the veal mix and place
in a baking pan lined with parchment paper.
a pastry brush to brush the top of the logs
with the reserved cooking oil, add a little
water to the baking pan, then bake for 20 minutes.
them to cool to room temperature before serving,
on a bed of the lemon / courgette sauce, garnished
with the reserved blanched strips from the skin.
contemporary variation on the many stuffed courgette
recipes of Tuscany, indeed of much of Italy,
which can be served warm or in hotter weather,
at room temperature