Subject: Uruguayan Stuffed Zucchini (Zapallitos Rellenos)
From: Unicorn (unicorn@indenial.com)
Date: Wed Oct 09 2002 - 14:56:51 EDT
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FOOD FUNNY
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Here's some sound financial advice from reader Shannon Biggar:
If you had bought $1000 worth of Nortel stock one year ago, it would
now be worth $49.00. With Enron, you would have $16.50 of the
original $1,000. With Worldcom, you would have less than $5.00 left.
If you had bought $1,000 worth of Pepsi (the soda, not the stock) one
year ago, drank all the soda, then turned in the cans for the 5 cents
deposit, you would have $84.00.
Based on the above, my current investment advice is to drink heavily
and recycle.
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TODAY'S RECIPE
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Much of the cooking of Uruguay and Argentina is influenced by a large
population of Italian ancestry, as demonstrated by this dish.
Uruguayan Stuffed Zucchini (Zapallitos Rellenos)
2-3 medium zucchini (courgettes)
2 Tbs (30 ml) olive oil
1/2 medium onion, finely chopped
3/4 cup (180 ml) bread crumbs, preferably fresh
1/2 cup (250 ml) milk
1 egg, beaten
Salt and freshly ground pepper to taste
For the topping:
1/4 cup (60 ml) bread crumbs, preferably fresh
2 Tbs (30 ml) butter, melted
Bake the zucchini in a preheated 375F (190C) oven for 30 minutes,
until soft but not mushy. Set aside to cool. Meanwhile, heat the
olive oil in a skillet over moderate heat and saute the onion until
golden brown. Combine the bread crumbs, milk, egg, cooked onion,
salt, and pepper in a bowl, stirring to combine. Slice the zucchini
in two lengthwise and scoop out the pulp. Chop the pulp coarsely and
stir into the bread crumb mixture. Fill the zucchini shells with the
mixture. For the topping, combine the bread crumbs and butter and
sprinkle over the zucchini. Bake in a preheated 375F (190C) oven
until the topping is golden brown, about 25 minutes. Serves 4 to 6.
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