Corsican style Stuffed Courgettes or Zucchini. Filled with mint and brocciu or ricotta cheese, a delicious meal on its own or half quantities as a starter.
1tbspfresh mintfinely chopped
2slicesmixed grain or plain white breadmixed to breadcrumbs
250g (9oz)brocciu or tub of ricotta cheese
25g (1oz)fresh parmesangrated
Drop the courgettes into a large pot of salted boiling water and leave them to soften for 5 minutes. Remove with a slotted spoon and set aside to cool while preparing the other ingredients. Preheat the oven to 200°C/180°C fan/400°F/gas 6.
Trim off the ends then halve each of them lengthwise. Using a small spoon (I love to use a grapefruit spoon as it has more control), hollow out the flesh leaving a shell about 1cm thick. Chop up the removed courgette pulp.
Fry the chopped courgette pulp in some olive oil over a medium heat for about 5 minutes, stirring constantly or until the courgettes are no longer giving off any more liquid. Add the garlic and mint and continue to stir over the heat for another couple of minutes. Set aside to cool and season with salt and pepper.
Using a blender, blitz the bread into crumbs. In a bowl, mix the cheeses, egg yolk, pine nuts, breadcrumbs and add the cooked courgette mixture.
Dry the courgette shells with kitchen paper then stuff each one generously. Place them in a single layer on an oiled baking dish.
Bake for about 40 minutes, until golden brown and toasted.
Serve on their own with an extra sprig of mint and a chilled glass of Corsican wine - such as a white Vermentino or a red from Patrimonio.