I am trying an old recipe from the south of France in the style of Paul bocuse. I got mixed results out of this and had to improvise.
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🧅🥕INGREDIENTS🥕🧅
4 medium courgettes
100 grams grated cheese
100 grams onions ( roughly chopped)
30 grams shallots ( roughly chopped)
50 grams walnuts ( roughly chopped)
125 grams ricotta cheese
1 egg ( maximum)
salt
1 tablespoon olive oil
Cooking times: adjusted to 50 minutes
for best result from cut the courgette in small tub and empty them using a melon baller but not all the way to the other side. leave a thin layer on one of the side so you make little containers.
Once you have your courgettes containers place them on a tray standing upright and then fill them with the stuffing. you can always add breadcrumbs or extra cheese on top towards then end to have a nice effect.
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