Stuffed whole chicken thighs
single courses from Italy - Lombardia
1 hour 20 minutes
translated by Italian with
This dish was more than anything else a creative challenge, to revisit a classic dish like stuffed zucchini in a nicer key!
Boil the potatoes and blanch the courgettes by putting them in the water of the potatoes leaving the petiole out. Meanwhile, prepare the filling in a bowl.
Add the garlic cut into small slices, rosemary, tuna, oil and breadcrumbs and mix the flavors. Check the zucchini that are softening in the water.
When you feel soft cut them in half and gently unscrew them with a teaspoon. Add the pulp to the mixture in the bowl and add salt and pepper. The empty courgettes go in the oven to dry for ten minutes at 180 degrees.
Peel the boiled potatoes and add them to the mixture by crushing them and mixing everything as much as possible. If it seems too wet, add bread crumbs. Finally the egg and stir.
Now you have to fill the zucchini as pictured. Finishing them with a splash of oil and breadcrumbs. Activate the grill and bake for another ten minutes. Serve warm, with a sprig of rosemary to decorate. Enjoy your meal.