- Serves 6
- Prep Time – 20 min
- Bake Time – 1hr
- Preheat Oven to 375° F
Kelly’s note:
For a vegetarian version- substitute the meat mixture with the cores of the vegetables, add pine nuts or hazelnuts for texture, blend together into a chunky puree, then add rice or quinoa and proceed. I recommend: onions, tomatoes, zucchini, bell peppers & mushrooms.
Ingredients:
- 1 lb of ground veal or beef
- 1 lb of ground pork
- Substitute other meats if you wish. I recommend juicy meats with a little fat
- 1 cup of 2 day old bread torn into little pieces
- 1 cup of milk
- 1 sweet onion minced
- 1 egg
- 2 tablespoons of Herbs de Provence
- 3 tablespoon of fresh chopped parsley
- salt and pepper
- 1 cup of breadcrumbs
*For a vegetarian version- substitute the meat mixture with the cores of the vegetables, add pine nuts or hazelnuts for texture, blend together into a chunky puree, then add rice or quinoa and proceed. I recommend: onions, tomatoes, zucchini, bell peppers & mushrooms
Sauce:
- 1 cup of grated parmesan cheese
- 2-3 small versions of each vegetable you choose-whatever is in season
- 12 oz. fresh tomato sauce
- 4 tablespoons olive oil
- 3 tablespoons of Herbs de Provence
- A pinch of salt and pepper
- Core out the middle of each vegetable with a melon baller and place the mixture in a food processor, adding the minced onion if you do not have any onion cores in your mix. Pulse in your processor until the mixture becomes a chunky puree.
- Soak the 2-day old bread in milk for 1 min then add to the vegetable puree. Pulse a couple more times to mix everything together.
- In a large mixing bowl combine beef and pork, egg, fresh parsley, Herbs de Provence, salt and pepper and your vegetable puree. Mix with your hands until everything is evenly combined. *
- Fill each vegetable with the meat mixture forming a dome on the top of each piece and place in a baking dish.
- In a medium size mixing bowl, combine the tomato sauce, olive oil,Herbs de Provence, a shake of salt and pepper.
- Pour the tomato sauce mixture over each vegetable generously covering each one.
- Sprinkle the tops of each vegetable with bread crumbs and parmesan.
- Bake in the oven for 45-60 min at 200°C or 375F.
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