Stuffed Zucchini - {Zucchini Ripieno Di Fegatini}

Recipe Ingredients

1 lb	454g / 16oz	Chicken livers
4		Egg yolks
1 tablespoon	15ml	Extra-virgin olive oil
1/4 cup	36g / 1.3oz	Bread crumbs
1/2 cup	99g / 3.5oz	Freshly-grated Parmigiano-Reggiano
		Salt - to taste
		Freshly-ground black pepper - to taste
3 lbs	1362g / 48oz	Medium-sized zucchini - (abt 5 or 6) - halved lengthwise
		Scooped out, flesh chopped and set aside
2 tablespoons	30ml	Butter
1		Carrot - finely diced
1		Celery rib - finely diced
1/2 cup	118ml	Milk
1		Crushed tomatoes - (16 oz)

Recipe Instructions

In a large bowl, mix the chicken livers, egg yolks, olive oil, bread crumbs, and cheese and season with salt and pepper. Divide the mixture into 2 equal portions. Using 1 portion, stuff the hollowed-out canals of the zucchini halves. Set aside.

In a large, heavy-bottomed skillet, heat the butter over medium heat. Add the chopped zucchini flesh, carrot and celery and cook, stirring occasionally, over medium heat until the vegetables are softened and slightly browned, about 8 to 9 minutes. Season with salt and pepper and add the remaining chicken livers-bread crumb mixture. Add the milk and cook, covered, 10 minutes.

Stir in the tomatoes, season with salt and pepper and bring to a boil. Reduce to a simmer, carefully place the zucchini halves in the sauce and cook, covered, 1 hour over medium-low heat. Arrange 2 zucchini halves and some of the sauce on each plate, topping with more Parmigiano-Reggiano, if desired, and serve immediately.

This recipe yields 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2B31) - from the TV FOOD NETWORK

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