Zapallos Italianos Rellenos
Oil (whichever you choose but my preference is always olive)
"Carne de soya" (dried soy meat?? - I think that ground beef would be a good substitute)
Zucchinis (the fattest ones you can find)
1. Boil water and submerge the zucchini in the water. Let it boil until it’s soft on the outside and the skin can be easily punctured when poked with a knife. When it’s ready, remove the zucchini from the water and let it cool a bit in a strainer or bowl.
2. Chop finely the onion, cilantro and garlic. Start it simmering in a wok or large pan.
3. Soak the dried soy meat in hot water until it becomes clear. (Or cook the meat just a bit).
4. Add the meat or soy meat to the wok and stir.
5. Slice open each zucchini down the middle (hotdog style not hamburger – throw back to kindergarten!).
6. Gut the soft part of the zucchini and put it in a bowl. Lay the zucchini skin on a greased baking sheet, skin side down.
7. Stir in the “zucchini guts” from the bowl into the wok.
8. And fine bread crumbs (through a strainer is best) to the wok and stir.
9. Add eggs to the wok and stir.
10. Once the mixture is cooked, fill the zucchini skins with the mixture and top with cheese.
11. Throw it in the oven on a lower temperature for about 15 minutes.
See my video for glimpses of the techniques used.
And wa-lah! How did it turn out??!
Pairs Well With
This recipe came from cooking with my Chilean "nana." To see a video and check out some of her techniques see: http://www.thetablelesstravelled.com/2011/02/ratatouille.html.
The beauty of cooking in Chile is the lack of recipe. It’s like they have a feeling, a notion, a sixth sense about what’s “right” in cooking. A dash of this, a little of that and wa-lah! Magic! Some delicious, aromatic wonder always appears.
If you’re adventurous and feel like you have the “magic touch” then try out my recipe for Zappallos Italianos Rellenos. I’ll give you the list of ingredients but leave you to taste test your way through the measurements. My one recommendation – go with your gut!