Recipe serves 4 as a starter or a light snack
|4||round or long zucchinis|
|For the tomato sauce|
|1||handful basil leaves|
|2 tbsp||olive oil extra virgine|
|800 g||tinned chopped bio tomatoes|
|4 tbsp||dried tomato paste|
|1 dl||red wine or vegetable stock|
|salt and pepper|
|fresh black pepper|
|100 g||Fontina Cheese, cut in cheese (when I am in Mallorca I use the Mahon)|
|1 tbsp||grated Parmesan Cheese|
|Handful fresh herbs, basil, oregano, parsley, sage|
|50 g||Parmesan cheese (2)|
For the red sauce peel onion and garlic and chop finely. Pluck the basil leaves from the twigs and chop finely. Heat the olive oil in a medium pan. Brown the onions and garlic .
Then add the pelatitomatoes, dried tomato paste, zucchini pieces, basil and wine or stock and cook for 10-15 minutes. Finally season the sauce with salt and plenty of black pepper.from the mill.
In the meantime cut the tops off the round zucchinis and carefully scrape the inside out, chop finely and set aside.
Heat a pan with water and salt and blanch the zucchinis for about 4 minutes. Or steam them in the steamer for about 10 minutes.
Place the Ricotta and all the ingredients for the filling in a bowl, season and mix well.
Stuff the zucchinis with the filling.
Pour the tomato sauce in a gratin form and place the zucchinis on top of the sauce.
Sprinkle with the Parmesan cheese (2) and add a few drops of olive oil.
Bake in the middle of the 200° degree preheated oven for about 25 minutes. Or until golden brown. Serve immediately on warm plates.