CREAMED POTATO AND BACON FILLED COURGETTE
Ingredienti per 4 persone
- 3 floury potatoes (e.g. Rooster) (approximately 400g)
- 1 shallot, peeled and chopped
- 100g salted bacon
- 2 courgettes
- 2 tablesp. chopped parsley
- 50ml olive oil
- 50g butter
- 1 teasp. fresh thyme leaves
- 100g ricotta
- 2 tablesp. breadcrumbs
- Salt and freshly ground black pepper
CREAMED POTATO AND BACON FILLED COURGETTE
Cottura:
45 MIN
- Boil the peeled potatoes in slightly salted water until tender.
- Meanwhile, chop the shallot and cut the bacon into strips.
- Cut the courgettes into 4 pieces diagonally and hollow them out as much as possible.
- Sweat the shallot in a spoonful of butter, add the bacon and thyme.
- Drain the potatoes and mash with the shallot mixture, parsley, oil and remaining butter. Season with salt and pepper.
- Fill the courgettes with the mixture, cover with ricotta and sprinkle with breadcrumbs.
- Cook for 20 to 25 minutes in an oven preheated to Gas Mark 3, 160°C (325°F).
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