Home » Culinária Internacional » Gastronomia Italiana » Zucchini Ripiene Al Prosciutto

Julho 31, 2010 | Visitas: 7
1 Estrela2 Estrelas3 Estrelas4 Estrelas5 Estrelas (Sem votos)
Zucchini Ripiene Al Prosciutto

  1. medium zucchini 3 eggs 5 to 6 tablespoons dry breadcrumbs 3 tablespoons freshly grated Parmesan 1 tablespoon butter, melted 6 ounces Prosciutto, cut into strips Salt and pepper 2 tablespoons olive oil Steam the whole zucchini for approximately 8 minutes, or until tender. Let cool. Remove ends and cut zucchini in half. Using a melon baller, scoop out center of the 12 zucchini boats. Reserve zucchini for another purpose. Preheat oven to 350 degrees F. In a small bowl, beat the eggs. Stir in the breadcrumbs, cheese, butter, and ham. Mix well. Transfer mixture to a small skillet and cook until no liquid remains. Season with salt and pepper. Fill zucchini boats with mixture. Pour the olive oil, plus 2 tablespoons water into a large baking dish. Bake for 20 minutes.


© 2006-2019 Todos os direitos reservados. | Política de Privacidade | Contacto: maisreceitas@gmail.com