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Categories:
courgettes beefsteak tomatoes olive oil red onions sausage meat tomato puree white wine flat leaf parsley Parmesan cheese fresh breadcrumbs salt fresh ground black pepper parsley
Viewed: 126 - Published at: 3 years agoIngredients
- 4 -5 round courgettes
- 4 -5 large beefsteak tomatoes
- 4 tablespoons olive oil
- 2 red onions, peeled and finely chopped
- 2 -4 garlic cloves, peeled & crushed
- 450 g good quality sausage meat
- 50 g tomato puree
- 4 tablespoons white wine
- 2 tablespoons flat leaf parsley, chopped finely
- 50 g parmesan cheese, grated
- 100 g fresh breadcrumbs
- salt
- fresh ground black pepper
- parsley (to garnish) or basil leaves (to garnish)
Method
- Pre-heat oven to 200C/400F/Gas 6.
- Grease a roasting tin or a tian (earthenware dish) with some olive oil.
- Cut the tops of the courgettes and tomatoes, keeping the lids.
- Using a pointed spoon, hollow out centres of the courgettes and tomatoes - leaving about 1/2" thickness as the "container".
- Place the courgettes and tomatoes into the oiled tin or tian.
- Chop up the tomato and courgette flesh finely and place into a bowl.
- Heat half of the oil in a large frying pan, wok or skillet; add the onions, garlic, and cook over a medium heat for about 5 minutes, or until softened.
- Add the sausage meat, and break it up well - continue to cook for a further 5 minutes or until the sausage meat has browned.
- Add the chopped courgette and tomato flesh and continue to cook for 3-5 minutes.
- Add the tomato puree and stirring occasionally, cook for a further 10 minutes.
- Remove from the heat and add the breadcrumbs, parmesan cheese and the chopped parsley - stir well.
- Season well with salt and freshly ground black pepper.
- Spoon the mixture into the vegetables - and then place the tops back on top of the courgettes and tomatoes.
- Drizzle the remaining olive oil over and around the stuffed vegetables and then pour in the white wine.
- Bake for 45 - 60 minutes, until well browned and the vegetables are soft, but still holding their shape.
- Serve tepid or at room temperature, with the cooking liquor drizzled around the petits farcis & some chopped parsley or basil sprinkled over them. All that is needed then, is some crusty bread, good wine, good company and maybe some sun!