Stuffed courgette

Tags

baked vegetables, courgettes, lunch, mince, stuffed vegetables, Veal

These stuffed courgettes are typical fare in France and especially in the South of France. There are numerous recipes for these famous stuffed vegetables, but this is one of my favourites. As we enter summer here in the northern hemisphere, we are starting to see all the typical summer vegetables start to arrive at the local weekly markets and courgettes are one of the most abundant and my favourites. I have used round courgettes here but you can use large beefsteak tomatoes, onions and aubergines too, it’s sometimes nice to stuff an assortment of vegetables this way, so your guests have a choice of which vegetable they prefer.

I made the stuffing in advance, assembled it all and popped it in the oven for 45 minutes once my lunch guests had arrived.

I used veal mince but you can use beef, pork sausage or ground chicken or even if you are vegetarian, omit the meat and add some cooked rice or quinoa in its place.

Serve these delicious stuffed vegetables with a green salad and a crusty baguette to mop up the juices and a glass of wine. voila – perfect, simple summer lunch.

Serves 4

Ingredients:

4 round courgettes
1 tablespoon olive oil
400g / 15oz ground veal
1 medium onion, finely chopped
1/2 red or yellow pepper, chopped
2 tomatoes, peeled, seeded and chopped
1 clove garlic, crushed
1 teaspoon cumin
1 teaspoon herbs de Provence
Salt and freshly ground black pepper

Preparation:

Preheat the oven to 180C / 360F
Cut the tops off the courgettes, keeping them to use as lids and using a pointed spoon, hollow out the centres of the courgettes and keep the flesh
Place the courgettes in a baking dish and set aside
Heat some oil over medium heat in a sauté pan
Add the onions and peppers and cook until soft and translucent
Add the garlic, courgette flesh, tomatoes and meat and allow to simmer for 10 minutes
Add salt, pepper, cumin and herbs
Spoon the mixture into the courgettes and place the tops back on top of the courgettes Drizzle a little olive oil over and around the stuffed vegetables and bake for 45 minutes, or until well browned and the vegetables are soft, but still holding their shape
Serve hot or at room temperature
Enjoy!

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Veal escalope with mushrooms and Marsala / Scaloppine alla Marsala

Tags

Chicken, italian cooking, marsala, mushrooms, Pork, scaloppine, sherry, Turkey, Veal

This is a simple classic that is quick and easy to make and never loses its charm.

Serves 4

Ingredients:

 

• 1/4 cup extra-virgin olive oil
• 1/4 cup all-purpose flour
• Salt and freshly ground black pepper
• 4 veal escalopes (alternatively use pork or chicken or turkey)
• 1 to 2 shallots, diced
• 225g / 8oz button or cremini mushrooms, quartered
• 1 cup sweet Marsala wine (or slightly sweet sherry)
• 2 tablespoons cold unsalted butter
• 2 tablespoons fresh thyme leaves or 1/2 teaspoon dried thyme

 

Preparation:

Heat the olive oil in a large sauté pan over medium heat
Season the flour with salt and pepper
Dredge the veal in the seasoned flour
Place the veal in the pan and saute, turning once, until golden brown on both sides, about 2 minutes per side
Transfer the veal to a platter and keep warm
Add the shallots and the mushrooms to the pan and saute until they are lightly browned and the juices have evaporated
Add the Marsala, bring to a boil, and reduce by one third
Add the cold butter and return the veal to the pan
Bring just to a boil, reduce the heat, and simmer for 3 to 4 minutes
Stir in the thyme leaves and season the sauce with salt and pepper, to taste
Transfer the veal to a platter, pour the mushroom sauce over the meat, and serve immediately
Enjoy!

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Veal Milanese

Tags

escalope milanese, escalopes, Italian, scallopine, Veal

Of course, if you don’t want to use veal, you can definitely substitute. You could use pork or turkey, but you could also use chicken if you wish.

This was one of my favourite dishes as a child. For years, every time we went out to a restaurant, I would order Escalope Milanese. It reminds me of a happy childhood, old fashioned Italian restaurants where the owner and waiters knew you by name and served delicious home style yet excellent cuisine. Ahh, memories…

Serves 4

Ingredients:

2 eggs
1 cup flour
1 cup plain dry bread crumbs
2 teaspoons dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano
4 nice thinly sliced veal scallopine or escalopes
Salt and freshly ground black pepper
Canola oil for sautéing
1 lemon, cut into wedges

Preparation:

In a shallow dish, beat eggs
Pour flour into another shallow dish
Mix together the bread crumbs, basil, thyme and oregano in a third shallow dish
Season the veal with salt and pepper
Working with 1 piece of veal at a time, dip it first in the flour, shaking off excess
Next, place the floured veal into the beaten eggs, coating completely
Place the veal into the bread crumb mixture and gently press crumbs into the veal
Set aside on large plate and continue with remaining veal slices
In a large skillet with high sides, heat the oil
Carefully place the pieces of breaded veal in the hot oil and sauté until golden brown on both sides, about 6 to 8 minutes total
Place cooked veal in oven to keep warm until all the pieces are cooked
Serve with lemon wedges and a rocket or arugula salad
Enjoy!