Verdure Ripiene Marchigiane
Verdure Ripiene Marchigiane, known locally as verdure 'mbuttite, are sweet peppers, courgettes, and onions baked with a savoury filling of seasoned breadcrumbs and cheese.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •Wide ceramic baking dish
- •Mixing bowl
- •Chef's knife
- •Melon baller or spoon
- •Small saucepan
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 20 g
- carbs
- 36 g
- fibre
- 5 g
- protein
- 12 g
- calories
- 380 kcal
Instructions
- 1
Heat the oven to 190°C or 170°C fan.
- 2
Lightly grease a wide ceramic baking dish with olive oil.
- 3
Boil the whole peeled onions in salted water for eight minutes until slightly softened, then drain and cool.
- 4
Scoop out the flesh of the courgettes with a spoon, leaving a sturdy shell.
- 5
Halve the cooled onions horizontally and pop out the inner cores, leaving two outer cup layers.
- 6
Finely chop the scooped courgette flesh and the removed onion centres.
- 7
Combine breadcrumbs, chopped vegetable flesh, pecorino, Parmigiano, parsley, marjoram, garlic, beaten egg, salt, and pepper in a bowl.
- 8
Pour 30 ml of olive oil into the breadcrumb mixture and mix lightly until evenly moistened.
- 9
Spoon the savoury filling loosely into the hollowed peppers, courgettes, and onion cups.
- 10
Arrange the stuffed vegetables snugly in a single layer in the baking dish.
- 11
Drizzle the tops evenly with the remaining olive oil.
- 12
Bake for 40 to 45 minutes until the vegetables soften completely and the crumb topping turns crisp and golden.
- 13
Rest for 15 minutes before serving warm or at room temperature.
Chef's tips
Do not press the stuffing down hard into the vegetables; keeping it loose ensures the crumb absorbs vegetable juices while staying airy. Using stale rustic country bread with irregular crumbs yields a far superior texture compared to fine dried commercial crumbs.
Ingredient substitutions
- Pecorino Marchigiano → aged Pecorino Romano or Pecorino Toscano
- fresh marjoram → fresh oregano or fresh thyme leaves
Storage
Cover leftovers and refrigerate in an airtight container for up to three days.
Reheating
Reheat gently in a moderate oven at 160°C for 10 minutes or enjoy at room temperature.
Common mistakes to avoid
- •Boiling the onions too long, which makes them tear when separating the outer cups
- •Packing the breadcrumb filling too tightly, producing a dense, heavy centre
- •Serving straight out of the oven without resting, which mutes the herb and vegetable flavours
Serving suggestions
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