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ROSSO RUSTICO STUFFED COURGETTES, MOZZARELLA, DRY TOMATOES


What do you need

  • [   ] 160gr Riso Gallo Rosso Rustico rice
  • [   ] 4 green courgettes
  • [   ] 180gr mozzarella
  • [   ] 65 gr grated parmesan
  • [   ] Fresh Oregano
  • [   ] 30gr dry tomatoes in Olive Oil
  • [   ] 15gr Small Capers in vinegar
  • [   ] Salt
  • [   ] Black pepper
  • [   ] Extra Virgin Olive Oil

Proposed by: Davide Degiovanni


35'
Easy

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How to prepare:

Cook the rice in salted boiling water for about 20/25minutes (it needs to be a little overcooked) and chill in running cold water for about 1 minute.
 
Wash and cut the courgettes in two.
 
Cut every piece in half and with a little spoon empty the centre part of the courgettes and keep the pulp aside.
 
Blanche the courgettes in salted water for 2 minutes (be careful not to overcook them) and quickly chill in icy water afterwards.
 
Season the rice with the courgette pulp, shredded mozzarella, plenty of fresh oregano, parmesan, chopped capers and chopped dry tomatoes.
 
Dry the courgette with a paper towel, the stuff them with the seasoned rice. Drizzle with more oil.
 
Dust with more grated parmesan and bake for about 12 minutes.
 
Serve with watercress, rocket and baby spinach salad.


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