pork

Stuffed zucchini

by Simona Carini

Prep Time: 15 minutes

Cook Time: 50 minutes total

Keywords: steam bake appetizer entree nut-free soy-free zucchini pork cheese

Ingredients (Serves 1-2)

2 round zucchini, about 12 ounces / 340 g, possibly organic
1 tablespoon / 15 ml extra-virgin olive oil
1 1/2 ounces / 42 g fresh onion, finely diced
1 garlic clove, peeled and minced
1/4 teaspoon Harissa spice mix
2 ounces / 56 g ground pork
3/4 ounce / 20 g sliced prosciutto crudo, cut into small pieces
fine sea salt, to taste
1 ounce / 28 g cheese (pecorino or sharp cheddar), grated

Instructions

Cut the top of each zucchini and set aside. With the help of a melon baller, scoop out the pulp from each zucchini, leaving a thickness of about 1/4 inch / 6 mm. Finely dice the pulp.

Precook the zucchini by steaming them (body and top) until just tender. Set aside.

Warm up a small skillet and add the olive oil. Add the onion, stir and cook on gentle heat until translucent and soft, stirring often. Add the garlic and stir. After 1 minute sprinkle the Harissa spice mix and stir. After 1 minute, add the pork and stir while at the same time crumbling the meat with a fork.

When the meat is no longer pink, add the diced pulp and stir well. After 2-3 minutes, cover the skillet and cook for 5 minutes, then remove the lid, add the prosciutto and stir. Continue cooking until the zucchini pulp is soft and the water released has evaporated.

Adjust salt, give it a final stir and take off the heat. Let cool, then add the cheese and stir well.

Heat the oven to 375 F / 190 C.

Spoon half the stuffing into each zucchini, pressing gently to make it all fit. Place the zucchini on a baking sheet lined with a silicon baking mat or parchment paper and put the top on. Place the baking sheet in the oven. Bake for about 15 minutes.

Serve immediately.

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Croatian ćevapčići (or ćevapi)

by Simona Carini

Prep Time: 20 minutes + time to make the

Cook Time: 8 minutes

Keywords: grill pan roast sandwich entree gluten-free nut-free low-carb soy-free sugar-free pork onion egg white beef Croatian

Ingredients (12 ćevapčići (serves 3-4) can be easily doubled)

12 ounces / 340 g ground beef 85% lean, 15 % fat, preferably organic
6 ounces / 170 g ground pork loin (boneless chop), preferably organic
3/4 ounces / 20 g onion, minced
1 garlic clove, minced
1 teaspoon sweet paprika
1/2 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
1 teaspoon baking soda
1 large egg white
50 ml sparkling mineral water (carbonated)
olive oil, for cooking

Instructions

Important: mix the meats and shape the ćevapčići the day before you plan to cook them.

Place in a bowl the ingredients listed above up to and including the egg white and mix with a fork until well combined.

Gradually add the mineral water while kneading the mixture. At the end the meat mixture should be soft, so it can be easily rolled and shaped, without water oozing out (adjust the amount of water as needed to obtain that).

Line up a tray with wax or parchment paper.

With the help of a scale, divide the meat into 12 equal portions (about 50 g each). Roll a portion and shape it into a long sausage about 3/4 inch / 2 cm thick. Place on the lined tray. Repeat until all the meat mixture is used.

Cover the tray with plastic wrap and refrigerate overnight.

Remove from refrigerator 20 minutes before cooking.

You can cook the ćevapčići on the barbecue or a skillet. I use my cast-iron skillet. Heat the skillet over medium heat, then lower the heat to medium-low. Coat the ćevapčići with olive oil and place in the skillet (depending on the size of the skillet, you will need to cook the ćevapčići in batches).

Cook for 4 minutes, turn and cook for another 4 minutes, or until browned and cooked through. Serve immediately.

Go to the full post on ćevapčići/ćevapi (sausages/polpette)

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recipe: stuffed zucchini

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