This recipe is quite simple and will not take much of your time, and following the clear tips, you are guaranteed to get a great dinner for four.
Kyiv. Ukraine. Ukraine Gate – July 7, 2021 – Kitchen
Stuff peppers, cabbage and grape leaves, zucchini, and eggplant we love and know-how. Therefore, when the first small squash appears on the market, you need to have time to choose them, stuff them with your favorite filling, and cook. And it can be a vegetable stuffing, vegetarian, with bulgur or rice, stuffing with greens or herbs, cheese with anchovies or without, and can be a meat stuffing from chicken and turkey to lamb meat.
This time the filling turned out tender and very delicate – rabbit flesh and parsley root, and I stuffed both the squash itself and a few round zucchini and fairly large tomatoes. Tomatoes gave juiciness to the stuffing, so always try to add them to the filling.
The recipe is quite simple and will not take much of your time. And following the clear tips, you are guaranteed to get a great dinner for four. In addition, very light, seasonal, quite gastronomic, and moderately time-consuming. Now it’s your turn.
Ingredients:
4 small legs of a rabbit (500 g)
8-10 vegetables for stuffing (squash, zucchini, tomatoes)
2 small parsley roots
1 onion
1 glass of white dry wine
spices – myrudiya or marjoram
salt pepper
2-3 tbsp. spoons of olive oil
Step 1
Let’s start with the preparation of the filling. The plan is as follows: fry the legs in a skillet or cauldron until golden, then add chopped vegetables (onion, parsley root, and a clove of garlic). Stew over medium heat for 10 minutes, then add wine and allow the alcohol to evaporate. You can add a little salt. If the liquid is not enough, you can add very little water. Now you can cover and give another 10 minutes to get tired. Meanwhile, we move on to the second stage – the preparation of squash.
Step 2
Prepare vegetables – cut a little one edge so that our squash stood on the surface and did not fall, cut about a third of the vegetable. Now remove the pulp with a teaspoon, leaving the skin intact. The flesh should be lightly chopped with a knife and set aside – later we will add it to our filling. Do the same with squash, and zucchini, and tomatoes. If there are peppers – the same!
Step 3
Remove the rabbit legs – they are almost ready, let them cool down a bit and you can easily remove the meat from the bone. The idea is that it can be made from raw legs, but this way we will lose both parts of the meat and part of the taste.
Now the rabbit flesh, onion, and parsley root can either be passed through a meat grinder or, like me, cut with a knife. Then you can return to the pot, add the chopped pulp of squash (and zucchini with tomatoes), and over medium heat for another 5-10 minutes to sweat. The liquid from the vegetables will be superfluous, plus you will add spices and salt to taste, you will get a very tasty filling.
Step 4
Put the filling in the prepared vegetables, cover with a “lid” of the cut part, sprinkle with olive oil, and send for 20-25 minutes to bake in the oven at 180 ° C.
It turns out a very beautiful and at the same time delicious dish. And the very idea of stuffing vegetables is universal. Any filling, a huge range of vegetables that can be used, the relative ease of preparation – make this dish a must in the summer!
Bon appetit! Prepare and write your ideas on how you stuff vegetables and what fillings you like.
Read Also: A Simple Recipe for a Delicious Soup With Wild Mushrooms
Source: Ukrgate
