Verdure Ripiene alla Genovese
Genoese baked mixed vegetables stuffed with a fragrant filling of fresh marjoram, prescinseua curd cheese, breadcrumbs and tender vegetable pulp.
- Prep
- 35 min
- Cook
- 45 min
- Total
- 80 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Large saucepan
- •Baking dish
- •Slotted spoon
- •Mixing bowl
- •Frying pan
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 24 g
- carbs
- 28 g
- fibre
- 5 g
- protein
- 14 g
- calories
- 380 kcal
Instructions
- 1
Boil halved courgettes in salted water for five minutes until just tender, then drain and leave to cool.
- 2
Boil the whole peeled onions in the same water for eight minutes, drain, halve crosswise, and scoop out inner layers.
- 3
Scoop out the cooked courgette pulp with a spoon, leaving sturdy outer shells intact.
- 4
Squeeze the extracted courgette pulp in a clean tea towel to remove excess liquid, then finely chop it with onion pulp.
- 5
Soak the stale bread in milk for five minutes, then squeeze dry firmly with your hands.
- 6
Sauté chopped vegetable pulp and garlic in one tablespoon of olive oil for four minutes until moisture evaporates.
- 7
Combine sautéed pulp, soaked bread, prescinseua, eggs, grated cheese, chopped marjoram, salt, and pepper in a mixing bowl.
- 8
Spoon the filling evenly into the hollowed courgettes, onion cups, and raw pepper halves.
- 9
Arrange stuffed vegetables in a greased baking dish, scatter with breadcrumbs, and drizzle with remaining olive oil.
- 10
Bake at 190°C (170°C fan) for 35 to 40 minutes until bubbling and deeply golden on top.
Chef's tips
Always squeeze the cooked vegetable pulp thoroughly in a cloth to prevent a watery filling. Fresh marjoram is the signature flavour of Ligurian stuffed vegetables, so avoid substituting it with dried herbs.
Ingredient substitutions
- prescinseua (Ligurian fresh curd cheese) → 120g cow's milk ricotta blended with 30g plain whole-milk yoghurt
Storage
Store leftover stuffed vegetables in an airtight container in the refrigerator for up to three days.
Reheating
Reheat in an oven preheated to 170°C for twelve minutes, or enjoy chilled at room temperature.
Common mistakes to avoid
- •Failing to squeeze liquid from the boiled pulp, which results in a loose and soggy stuffing.
- •Over-boiling the vegetable shells so they collapse when filled and baked.
- •Skipping the fresh marjoram, which robs the dish of its distinct Genoese herbal profile.
Serving suggestions
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