Stuffed zucchini simmered in tomato sauce (zucchine ripiene alla romana)
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Simmering
One of my favorite dinner party dishes is this <em>zucchine ripiene alla Romana</em>, which is stuffed zucchini filled with a mixture of meat (veal, bread crumbs, Parmigiano-Reggiano, spices, and egg) that could easily substitute for meatballs. When making this dish, you hollow out the center of the zucchini and season the inside with salt. Then, you’ll stuff the zucchini with the meat mix and simmer it in a garlicky tomato sauce until everything is nice and tender. If you’re serving a crowd, you can also set aside the cored zucchini (there's no sense in wasting it) and add it to this <a href="https://food52.com/recipes/77767-pasta-with-pecorino-guanciale-black-pepper-mezze-maniche-alla-gricia?preview=true">Roman-style pasta</a> made with Pecorino, guanciale, and black pepper. <br /> <br /><em>This recipe is featured in the story, <a href="https://food52.com/blog/23038-stuffed-zucchini-creamy-pasta-italian-recipes-dinner">When I First Moved to Rome, I Found the Sunday Dinners I Never Had</a>, sponsored by <a href="https://f52.co/2KV9iZz">Lagostina</a>.</em>
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