| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Pork, Meats, Vegetables, From cook4u |
6 |
Servings |
INGREDIENTS
| 3 |
md |
Zucchini |
| 6 |
sm |
Linked sausage |
| 1/2 |
ts |
Cayenne |
| 1/4 |
c |
Peanut oil |
| 3/4 |
ts |
Anise seeds |
| 3/4 |
c |
Water |
| 1 |
ts |
Turmeric |
| 1 |
ts |
Cumin |
| 1/2 |
ts |
Paprika |
| 1 |
ts |
Fresh coriander, chopped |
|
|
Fine |
| 3 |
|
Cloves garlic |
| 1/4 |
c |
Tomatoes, peeled, seeded |
|
|
And diced |
|
|
Salt |
INSTRUCTIONS
1. Trim off the ends of each zucchini. Cut the center portions of each
zucchini into 2-in. lenghts. Cut the remaining ends into 1/2-in. rounds. 2.
Using a knife or a melon baller, hollow out the centers of each lenght of
zucchini. The hollowed-out portions should be just large enough to hold 1
small link of sausage; reserve the hollowed-out pulp. 3. Roll the link
sausages in the cayenne. 4. Heat the oil in a skillet and add the sausages.
Cook, turning often, until browned and cooked through. Sprinkle with anise
seed, coating the sausages evenly. 5. Stuff 1 sausage inside each piece of
zucchini. Put the stuffed pieces back into the skillet. Add the small
zucchini rounds and hollowed-out pulp. 6. Combine the water, turmeric,
cumin, paprika, coriander, garlic, tomato and salt to taste and pour over
the zucchini. Cook, turning the zucchini pieces, about 5 min. Cover closely
and continue cooking 30 min. Turn the pieces often in the cooking liquid so
that they cook evenly. If, as the zucchini cook, the water becomes too
little, add up to 1/2 cup more. When ready, the zucchini should be very
tender and the sauce cooked downed to about 1/3 cup. 7. Remove and discard
the garlic cloves. Serve hot or cold.
This dish: Courgettes farcies marocaine
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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