Ingredients
- oil
- butter
- onion, finely chopped1/2
- minced pork, lean500 g
- bacon, rindless smoked back bacon; finely chopped2 rasher
- salt-cured cheese, grated; e.g. sheep or goat's milk cheese, or Parmigiano-Reggiano2 tbsp
- bread, day old; soaked in milk and wrung out1 slice
- parsley, flat-leaf; leaves chopped1 tbsp
- egg, beaten2
- salt
- pepper
- ricotta, fresh sheep's milk; well drained450 g
- pecorino, grated; Romano type or with peppercorns100 g
- parsley, fresh flat-leaf; chopped; or marjoram2 tbsp
- egg, beaten2
- salt
- pepper
- garlic, minced2 clove
- rice, uncooked; round or long-grain1 cup
- meat sauce, Bolognese-type1 cup
- water1/2 cup
- mixed spice1/2 tsp
- egg, beaten1
- salt
- pepper
- zucchini, or other firm, large squash1 kg
- tomato sauce, fresh1 cup
- breadcrumbs, dry; or medium-coarse semolina
- cheese, grated
- potatoes, sliced medium-thick
- onion, sliced
- salt
- pepper
- caraway seed
- stock, or water
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 16 steps
Sweat the chopped onion in a mixture of oil and butter.
Combine the onion with the minced pork, bacon, cheese, soaked bread, parsley, eggs, salt, and pepper.
Reserve.
Combine the ricotta, grated cheese, parsley, eggs, salt, and pepper.
Reserve.
Combine all ingredients together.
Reserve.
Depending on the size of the squash, either cut off a lid and use whole or else cut in half.
Carefully scoop out the squash flesh, leaving a 1 cm thick shell or boat to fill. The removed flesh can be diced and added to the filling ingredients if desired.
Fill each hollowed squash with some of one of the fillings. Do not fill to the top, as the eggs (and rice if using) will expand.
Combine the breadcrumbs and grated cheese. Dip the top of each filled squash in the topping ingredients (or sprinkle evenly on top) to help seal the filling in.
Cook the filled squash in one of the following three ways:
Baking (suitable for all 3 fillings): Place a layer of sliced potatoes and onions in a baking dish. Season with salt, pepper, and caraway seed, and moisten with stock. Place the stuffed squash on top. Cover with foil, and bake 30 minutes at 180˚C. Remove the foil and continue baking for about 10-15 minutes to crisp the top.
Pot roasting (suitable for all 3 fillings): Closely pack the stuffed squash in a pot. Fill with water to just over halfway up the squash. Cover with a lid, and cook on medium heat until the squashes are tender and the rice or meat filling cooked through (about 35 minutes).
Simmering (not suitable for ricotta filling): Place carefully-sealed squash in a simmering meat broth (made with root vegetables and meat bones) and simmer on low heat for about 40 minutes. You can serve the strained broth as a first course and the vegetables and stuffed squash as a second course.
Serve hot.
Region evidence: recipe text — “Maltese Stuffed Summer Squash”
