Courgettes boats /“Barchette di zucchine”
- - 4 long courgettes
- - 2-3 shallots, finely chopped
- - 250 g ricotta cheese
- - 4 slices of speck, already thinly cut in slices
- - 1 handful of grated Parmesan
- - 1 bunch of mint and basil leaves, roughly chopped
- - extra virgin olive oil
- - salt/pepper
WHAT TO DO:
- 1. Cut the courgettes in two symmetric parts, lengthwise. Take out the core or inside of the courgettes and put this aside. We will use this later.
- 2. Stain the ‘boats’ with little oil, scatter them with some salt and put them empty in a pre-heated oven (180°C) for about 10-15 min.
- 3. In the meanwhile, sweat the shallots in olive oil in a frying saucepan, add the rest of the courgettes with a pinch of salt. Let them simmer with a lid on the pan until slightly soft.
- 4. When ready, mix it with the ricotta, Parmesan, mint and basil, speck in small pieces, and salt/pepper.
- 5. Take out the ‘boats’ from the oven, stuff them with the mixture and pour on top some oil.
- 6. Put them back into the hot oven and let it cook until a small crust has appeared on top.
TIPS & TRICKS:
- - Speck is typical smoked ham from the Alps region, mainly Tyrol. You can easily find it in local supermarkets, otherwise you can substitute it with few slices of honey roasted ham.
- - If you want to get a more crusty result, add on top of the ‘boats’ a fistful of plain breadcrumbs mixed with some grated Parmesan.