OUR VEGETABLES STUFFED WITH TUNA
“A main dish but also an incredibly easy and delicious appetizer.
Perfect to eat both hot and warm, but also great cold, our stuffed vegetables are a classic in the "Sommariva" household.
You can obviously fill all types of vegetables, but our favorites for this recipe are onions, zucchini, and peppers.“
INGREDIENTS:
DIFFICULTY: Very Easy
PREPARATION TIME: 320 Minutes
COOKING TIME: 30/40 Minutes
Recipe that comes from our history of over 106 years of culinary traditions... all the steps explained by Alice!
PROCEDURE:
For our stuffed vegetables, we decided to use tuna in extra virgin olive oil as the main filling.
Wash and cut the vegetables in half, scoop out the pulp, and set it aside in a bowl.
For the filling, start by beating the eggs with salt and pepper, then add all the other ingredients: the Parmigiano Reggiano, the tuna in evo oil, the filling of the vegetables we set aside earlier, and the marjoram. Mix everything well with a drizzle of evo oil ruxià bio until you obtain a homogeneous mixture.
Using a spoon, fill the vegetables and gradually place them on a baking tray lined with parchment paper.
Add some pine nuts for decoration, a sprinkle of breadcrumbs, and to finish, a drizzle of evo oil ruxià bio.
Now, ready to be baked at 200° for 30/40 minutes.
Bake the stuffed vegetables with tuna, let them rest for a few minutes to settle, and when they are ready, enjoy them with a good glass of Vermentino BIO.
Alice ❤️
