Stockfish Stuffed

Keep it stockfish Soak the whole zucchini in running water for about ten days, tying it with a string to keep it stable. Continue soaking until the eleventh day, when the pulp is sufficiently hydrated and the skin can be worked without breaking easily.

On the eleventh day, remove the skin up to the head using a sharp knife, proceeding delicately so as not to tear it. Return the skin to its original position and, if the ventral part is torn, sew it back together, leaving the opening in the head open, which is necessary for inserting the stuffing.

Chop the pulp of the stockfish and combine it with parsley, garlic, Parmigiano Reggiano grated cheese, two whole eggs, extra virgin olive oil, breadcrumbs, salt, pepper, and a few chopped lettuce or Swiss chard leaves. Mix until smooth. a mixture homogeneous, moist and compact enough to be inserted into the skin.

Fill it up stockfish through the opening left in the head, distributing the mixture evenly without pressing it too tightly. Make sure the filling fills the cavity without creating tension on the skin; then close and sew the opening of the head, so the filling stays contained during cooking.

Chop the onion, garlic, celery, parsley and carrots, then let them wilt battuto in olive oil together with chili pepper. Add the tomato and the pieces of stockfish provided for the base. Cook until the vegetables are soft, the aroma is intense, and the tomato begins to bind.

System it stockfish Place the filling inside a roasting net, closing it securely. The net should maintain the shape of the fish during cooking without overly tightening the skin, which should remain intact while the filling sets.

Lay it down stockfish In the soffritto and cover with water. Cook slowly, maintaining a light, steady boil, until the pulp is cooked through and the filling is firm. If desired, add a few pieces of potato to the bottom and continue cooking until the vegetables are tender.