Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: bacon, course, egg, eggs, garlic, main, mushroom, parmesan, parsley, poached, portobello, starter, stuffed | No Comments »
Peel the mushrooms remove stalks. Clean the stalks and mince in a food processor. Filling: chop the garlic and parsley finely. Slice the bacon into strips. In a pan, fry the bacon until golden. Drain and return its fat to the pan. Fry the garlic for 30sec, add the minced stalks and stir. Add the wine and boil until the mixture dries up. Turn off the heat and add the parsley and fried bacon. Season the filling with salt and pepper. Fill the mushroom cavities, cover with breadcrumbs and parmesan and roast in a very hot oven until the tops are golden (10 minutes). In another pan, bring about 10cm of water to boil and turn the heat down to a simmer. Stir in the vinegar. Break the eggs separately in a bowl, bring them very close to the water and let them fall gently over a bubble stream. With a spatula or spoon, try to ensure the egg whites don’t spread too much. Cook them for 3 minutes exactly, so that the whites are cooked and the yolks are still soft. Serve over the hot mushrooms.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: courgette, ham, italian, know your onion, know your onions, knowyouronion, knowyouronions, nuts, parma, parmesan, parsleu, pecorino, pine, provolone, salami, starter, stuffed, tomato, tomatoes, zucchini | No Comments »
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.
