3 small round or oval aubergines
3 young courgettes
1 small red pepper
1 small yellow pepper
6 small ripe tomatoes
3 small onions
6 large courgette or pumpkin flowers (optional)
5 oz (150 g) lean veal, thinly sliced
4 oz (100 g) trimmed chicken livers or button mushrooms
5 oz (150 g) cooked ham
1 sprig thyme
1 medium-sized garlic clove
2 tsp chopped fresh marjoram leaves
2 - 3 tbsp veloute sauce
1 egg
3 1/2 oz (100 g) finely grated hard cheese
generous pinch oregano
olive oil
1 oz (30 g) butter
3 - 4 oz (80 - 120 g) fine dry breadcrumbs
2 tbsp wine vinegar
salt and pepper
3 young courgettes
1 small red pepper
1 small yellow pepper
6 small ripe tomatoes
3 small onions
6 large courgette or pumpkin flowers (optional)
5 oz (150 g) lean veal, thinly sliced
4 oz (100 g) trimmed chicken livers or button mushrooms
5 oz (150 g) cooked ham
1 sprig thyme
1 medium-sized garlic clove
2 tsp chopped fresh marjoram leaves
2 - 3 tbsp veloute sauce
1 egg
3 1/2 oz (100 g) finely grated hard cheese
generous pinch oregano
olive oil
1 oz (30 g) butter
3 - 4 oz (80 - 120 g) fine dry breadcrumbs
2 tbsp wine vinegar
salt and pepper
Serve with:
French bread
method
1. Bring a large saucepan of salted water to the boil; add the vinegar to it.
2. Prepare and rinse all the vegetables. Cut the aubergines and courgettes lengthwise in half; pare off a thin piece from the most rounded part of the aubergines so they will be stable.
3. Cut the peppers lengthwise in quarters, removing all the seeds, the stalk and the inner pith as usual. Cut 'lids' off the tomatoes; slice the peeled onions horizontally in half.
4. Rinse the freshly picked courgette or pumpkin flowers, remove the pistils and drain on kitchen paper or a clean cloth. If courgette or pumpkin flowers are unobtainable, use an extra pepper.
5. Preheat the oven to 325°F (170°C) mark 3. Saute the veal slices and the sliced button mushrooms in a little hot butter with the sprig of thyme for 2 - 3 minutes, turning once. Transfer to a chopping board and chop fairly finely, together with the ham.
6. Scoop out the flesh from the aubergines and courgettes, leaving a fairly thick layer next to the skin. Reserve the flesh. Carefully remove the inner part of the onion, using a grapefruit spoon or curved, small vegetable knife. Blanch these hollowed vegetables in the acidulated water, allowing 10 minutes for the onions, 5 minutes for the peppers and the courgettes and 3 minutes for the aubergines. Drain all these blanched vegetables upside down.
7. Remove the seeds from the tomatoes and discard them; scoop out the flesh from the tomatoes and reserve; sprinkle the inside with a little salt. Chop the reserved flesh from the vegetables, heat 2 tbsp olive oil in a non-stick frying pan and saute the chopped flesh for about 5 minutes. Season with salt and pepper, cover the pan and simmer gently for 10 minutes.
8. Chop the marjoram leaves with the garlic and combine in a large mixing bowl with the chopped veal (and livers or mushrooms, if used), the veloute sauce, the lightly beaten egg, grated cheese, cooked vegetable pulp, a pinch of oregano and a little salt and pepper. If the mixture is too stiff, add a little more veloute sauce.
9. Lightly oil 2 baking sheets. Fill all the vegetables with the prepared mixture; if you use pumpkin flowers, use only 1 tsp for each and insert carefully as they tear very easily; pinch the tips of the flowers gently to enclose the filling.
10. Transfer the stuffed vegetables to the baking sheets, sprinkle with a topping of breadcrumbs and place a sliver of butter on each.
11. Bake for about 30 minutes, placing each sheet in turn under a very hot grill for the final 2 - 3 minutes to brown. Leave to stand for 5 minutes before serving; they are at their best warm rather than piping hot.
12. Serve with crusty French bread warmed in the oven.
2. Prepare and rinse all the vegetables. Cut the aubergines and courgettes lengthwise in half; pare off a thin piece from the most rounded part of the aubergines so they will be stable.
3. Cut the peppers lengthwise in quarters, removing all the seeds, the stalk and the inner pith as usual. Cut 'lids' off the tomatoes; slice the peeled onions horizontally in half.
4. Rinse the freshly picked courgette or pumpkin flowers, remove the pistils and drain on kitchen paper or a clean cloth. If courgette or pumpkin flowers are unobtainable, use an extra pepper.
5. Preheat the oven to 325°F (170°C) mark 3. Saute the veal slices and the sliced button mushrooms in a little hot butter with the sprig of thyme for 2 - 3 minutes, turning once. Transfer to a chopping board and chop fairly finely, together with the ham.
6. Scoop out the flesh from the aubergines and courgettes, leaving a fairly thick layer next to the skin. Reserve the flesh. Carefully remove the inner part of the onion, using a grapefruit spoon or curved, small vegetable knife. Blanch these hollowed vegetables in the acidulated water, allowing 10 minutes for the onions, 5 minutes for the peppers and the courgettes and 3 minutes for the aubergines. Drain all these blanched vegetables upside down.
7. Remove the seeds from the tomatoes and discard them; scoop out the flesh from the tomatoes and reserve; sprinkle the inside with a little salt. Chop the reserved flesh from the vegetables, heat 2 tbsp olive oil in a non-stick frying pan and saute the chopped flesh for about 5 minutes. Season with salt and pepper, cover the pan and simmer gently for 10 minutes.
8. Chop the marjoram leaves with the garlic and combine in a large mixing bowl with the chopped veal (and livers or mushrooms, if used), the veloute sauce, the lightly beaten egg, grated cheese, cooked vegetable pulp, a pinch of oregano and a little salt and pepper. If the mixture is too stiff, add a little more veloute sauce.
9. Lightly oil 2 baking sheets. Fill all the vegetables with the prepared mixture; if you use pumpkin flowers, use only 1 tsp for each and insert carefully as they tear very easily; pinch the tips of the flowers gently to enclose the filling.
10. Transfer the stuffed vegetables to the baking sheets, sprinkle with a topping of breadcrumbs and place a sliver of butter on each.
11. Bake for about 30 minutes, placing each sheet in turn under a very hot grill for the final 2 - 3 minutes to brown. Leave to stand for 5 minutes before serving; they are at their best warm rather than piping hot.
12. Serve with crusty French bread warmed in the oven.
serving amount
serves 6.
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