Curated by Christophe Cussac, executive chef at Hotel Metropole Monte-Carlo’s two-Michelin-starred Les Ambassadeurs by Christophe Cussac, these stuffed Mediterranean vegetables serve 6 and will be a colourful and delicious addition to a summer dinner table.
Ingredients
For the stuffing:
- 100g half-salted pork shank (cooked)
- 2 carrots
- 2 large white onions
- 2 red peppers
- 2 chards
- 2 cloves of garlic
- 2 zucchini
- 1 bunch of basil
- 10g rice
- 1 egg
- 100g parmesan cheese
- Olive oil
For the vegetables:
- 6 zucchini
- 6 onions
- 6 tomatoes
- Variety of salad leaves
- Sherry dressing
- 1 strand of chervil
- 1 sprig of chives
- 1 strand of coriander
- 1 strand of parsley
- 1 strand of dill
Method
For the stuffing:
- Trim the carrots, chard whites, peppers and zucchini in fine brunoise.
- Chop the onion, garlic, chard greens and basil.
- Sweat the onion and garlic in olive oil in a saucepan.
- Add the vegetables previously cut into brunoise.
- Once cooked, add the parmesan, egg, and shredded pork shank.
- Continue until the ingredients are bonded together.
- Set aside to cool.
For the vegetables:
- Cut the vegetables at ¾ and hollow them out.
- Hollow out the cap of the zucchini.
- Cook the onion and zucchini for about 15 minutes.
- Stuff all the vegetables.
- Attach the onion cap with a wooden pick.
- Stuff the tomatoes, zucchini, and onions.
- Bake in the oven at 180 degrees Celsius for about 20 minutes (however this will depend on the size of the vegetables).
Hotel Metropole
4 Avenue de la Madone, 98000 Monaco, France
