Baked Stuffed Courgettes

Remove and reserve the stem ends. With the thin blade of a knife, remove the centre pulp from each courgette, starting from the cut end, leaving a 5mm thick unbroken shell. Dice the salami slices and provolone and chop the parsley. Skin, seed and chop the tomatoes. Slice the onion thinly. In a large bowl, add the breadcrumbs, Parma ham, salami, provolone, parmesan, pecorino, parsley, pine nuts and tomatoes. Mix in enough olive oil and water to hold the stuffing together. Pack the stuffing inside the courgettes and cover them with the reserved stem ends, securing them with wooden toothpicks. Coat the bottom of a frying pan with olive oil and, turning occasionally, gently sauté the courgettes until golden brown. Transfer to a baking tray. In the same pan, cook the onion until soft, then add the wine and finish with the butter, salt and pepper. Pour this sauce over the courgettes and bake in a 150C/300C oven for 45 minutes. Leave to cool then cut into slices and serve on a platter, with the sauce drizzled over.