| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Surprise, Chefs |
1 |
servings |
INGREDIENTS
| 6 |
|
Mushrooms; roughly chopped |
| 4 |
|
Tomatoes; skinned, seeded and |
|
|
; roughly chopped |
| 1 |
|
Green pepper; roughly chopped |
| 4 |
|
Courgettes; sliced thinly |
|
|
; lengthways |
| 1/4 |
|
Onion; finely chopped |
| 2 |
|
Cloves garlic; crushed |
| 2 |
tb |
Chopped parsley |
|
|
Salt and black pepper to season |
| 3 |
tb |
Fresh breadcrumbs |
|
|
Olive oil to drizzle |
| 2 |
pt |
Water for blanching the courgettes |
| 2 |
|
Glasses red wine |
INSTRUCTIONS
Heat oil in a pan, add onion, garlic, parsley, tomatoes, green pepper,
mushrooms, salt and black pepper; stir for about 2 minutes. Add the
breadcrumbs to absorb the fat, then moisten with red wine. Fill a pan
with the water and heat until boiling. Blanch your strips of
courgette in the water until slightly soft.
Fill dariole moulds or ramekin dishes with cling film. Overlap the
courgettes all around. Fill the inside with the mixture and fold over
the top of the courgettes which will be over the top.
Cover the top with foil. Place in a pan with about one inch of boiling
water for about 10-15 minutes.
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