Silvia Colloca Instagram – Publication day!!!
My 7th book, ITALIAN FAMILY FOOD is out in all bookstores and online!
Thanks a million to those who pre ordered and have already started cooking from it!
To celebrate, here is a lovely recipe of Bolognese stuffed zucchini for you!
My zucchini-hating son has now started loving them because of this recipe! 😂💕
Serves 4
4–5 zucchini
freshly grated pecorino, to serve
3/4 cup bocconcini
Bolognese sauce
3 tablespoons extra-virgin olive oil
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 garlic clove, skin on, bashed with the back of a knife
500 g pork and veal mince
200 ml red wine
400 g can chopped tomatoes
500 ml (2 cups) good-quality beef or chicken stock
1–2 bay leaves
salt flakes and freshly ground white pepper
To make the bolognese sauce, heat the olive oil in a heavy-based saucepan over medium heat. Add the onion, carrot, celery and garlic and cook until the onion is soft and translucent. Drop in the pork and beef mince and brown over high heat for 5 minutes, breaking up any lumps as you go.
Deglaze the pan with the wine, scraping up any bits caught on the base, and simmer away until the alcohol has evaporated, about 2 minutes. Pour in the tomatoes and stock, bring to a simmer, then reduce the heat to low. Add the bay leaves, season with salt and cook, covered, for 4–6 hours, stirring occasionally, until rich and slightly reduced. If the ragù starts to dry out, add a little water. Taste for salt and adjust accordingly, and season with pepper.
Preheat your oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.
Cut the zucchini in half lengthways. Using a spoon, hollow out the flesh without cutting through to the base. Reserve the zucchini flesh for a later use (great in soups!).
Fill the hollowed-out zucchini halves with the bolognese sauce, sprinkle with the pecorino and arrange on the tray. Bake for 25–30 minutes, then scatter the bocconcini on top and bake for a further 5–10 minutes until golden and delicious.
Thank you to my glorious team at @panmacmillan for making this happen! | Posted on 27/Aug/2024 13:29:40
