This delicious recipe can be served as either a side dish or a main dish and is good served with French bread and a salad.
Enjoy!
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"Tuttoripieno" alla Calabrese
Servings
8
Prep Time
60 minutes
Cook Time
25 minutes
Ingredients
2 small potatoes
2 tomatoes
2 small zucchini
2 small onions
4 small peppers
2 small eggplant
1,05 oz minced meat
1,7 oz green olives
2 anchovy fillets
1,7 oz cappers
2 eggs
1,7 oz pecorino cheese
1,7 oz Parmesan cheese
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1 chilli peppers
1 garlic clove
fresh bread crumb
basil
parsley
oil
salt
pepper
Directions
Remove the cap from the tomatoes, remove the seeds, turn them upside down and let them drain.
Divide the peppers, empty them of seeds and filaments.
Dig out the zucchini by removing some of the central pulp, and do the same with potatoes, eggplant and onions.
Put the pulp removed from the vegetables in separate saucepans and season for two minutes on the fire with a little oil and parsley, remove and set aside.
In a bowl collect the breadcrumbs, Parmesan and pecorino cheese, eggs, minced meat, capers, chopped olives, chopped anchovies, chopped parsley, garlic, basil, chilli pepper and mix everything with a little bit of olive oil, salt and pepper.
Take a little dough at a time, add the pulp of one of the vegetables sautéed in a pan and mix.
Repeat the operation with the remaining vegetables. And with the filling fill tomatoes, peppers, onions, potatoes, zucchini and eggplant.
Bake in a hot oven at 400ºF for 15 minutes.
Remove and serve warm or cold.
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