in

Stuffed Rondini

5 from 8 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 210 kcal

Ingredients
 

For the sauce

  • 1 Chopped onion
  • 2 tbsp Finely chopped parsley
  • Salt pepper
  • Crushed red pepper
  • Paprika mild and hot
  • 2 Eggs
  • 1 Can Chopped tomatoes
  • 1 teaspoon Vegetable stock powder
  • Salt pepper
  • 1 Pr Sugar
  • *******
  • 2 Rondini
  • 200 g Grated cheese

Instructions
 

  • Wash the zucchini, cut in half and remove the core with a spoon, season with salt and pepper. Preheat the oven to 190 ° C.
  • Knead a strongly seasoned minced dough from the first ingredients and fill it into the hollowed out rondini.
  • Mix the ingredients for the tomato sauce and pour into a baking dish. Put the filled rondini in and cook in the oven for about 10-12 minutes, then sprinkle with the cheese and finish cooking for another 15 minutes. (Depending on the size, the cooking time changes - it is best to pierce it with a knife in between and test the degree of cooking.)

Nutrition

Serving: 100gCalories: 210kcalCarbohydrates: 1.6gProtein: 17.9gFat: 14.8g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Agnolotti Piemontesi Del Plin

Franconian Klopse