Thursday, 7 April 2011

GOURMET WORDS FROM THE ITALIAN RIVIERA: VERDURE RIPIENE - stuffed vegetables




Vegetables – mostly zucchini, but also peppers, aubergines, onions, potatoes and chards – are blanched for five minutes, stuffed (a scenting mix featuring minced meat, eggs, herbs and the vegetables’ pulp) and baked. Zucchini flowers are delicately filled with vegetables such as zucchini, green beans and potatoes. Wine matching: white, IGT Colline Savonesi Lumassina (try the spumante version, too).



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