Verdure Ripiene alla Piemontese
A rustic Piemontese summer bake of sweet peppers, courgettes, and onions stuffed with finely minced leftover roast meat, herbs, and cheese.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 75 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 390 kcal
Equipment
- •Large saucepan
- •Rectangular ceramic baking dish
- •Chef knife
- •Mixing bowl
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 21 g
- carbs
- 26 g
- fibre
- 5 g
- protein
- 24 g
- calories
- 390 kcal
Instructions
- 1
Preheat the oven to 180C (160C fan) and grease a large baking dish with one tablespoon of olive oil.
- 2
Parboil the whole onions in boiling salted water for ten minutes, then lift out and cool completely.
- 3
Halve the courgettes lengthways and carefully scoop out the centres with a spoon, leaving sturdy outer shells.
- 4
Peel the cooled onions, cut off the top quarter, and gently pop out the inner layers to form cups.
- 5
Finely chop the scooped courgette flesh and inner onion layers, then squeeze out any excess liquid.
- 6
Soak the stale bread in milk for five minutes, then squeeze firmly to drain away excess milk.
- 7
Combine the minced roast meat, squeezed bread, chopped vegetable pulp, egg, grated cheese, parsley, garlic, nutmeg, salt, and pepper.
- 8
Spoon the meat filling generously into the prepared hollowed courgettes, onions, and pepper halves.
- 9
Arrange the stuffed vegetables snugly in the prepared baking dish so they support one another.
- 10
Scatter the breadcrumbs evenly across the stuffed vegetables and drizzle with the remaining olive oil.
- 11
Bake for forty-five minutes until the vegetables are tender and the tops turn crisp and deep golden.
Chef's tips
Avoid scooping the courgettes and onions too thin, as they need robust walls to hold the moist filling during baking. If the top browns too quickly before the peppers are tender, tent the dish loosely with foil for the final ten minutes.
Ingredient substitutions
- leftover cooked roast beef or veal → fresh minced pork and beef sautéed beforehand and cooled
- Grana Padano → Parmigiano Reggiano
- whole milk → water or light meat stock
Storage
Keep leftovers in a sealed container in the refrigerator for up to three days.
Reheating
Reheat in an oven preheated to 160C for fifteen minutes until warmed through, or serve at room temperature.
Common mistakes to avoid
- •Leaving too much moisture in the chopped vegetable pulp, which makes the filling watery.
- •Over-boiling the onions so the outer layers tear when scooping out the centres.
- •Baking at too high a temperature, causing the breadcrumb topping to burn before the peppers soften.
Serving suggestions
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