Eigenschappen
Bereidingstijd: 0 min
Menugang: Bijgerecht
Bereidingswijze: Oven
Aantal personen: 2 pers.
Ingrediënten:
- 1 gele bolcourgette
- 5 tomberries
- 1 tinkerbell paprika (in kleine blokjes)
- 40 gr kipfilet (in kleine blokjes)
- 1 eetlepel geraspte kaas
- 1 theelepel div Italiaanse kruiden
- 1 theelepel olie
- Snufje peper en zout
Bereidingswijze
Om te beginnen, haalt u het kontje van de courgette. Daarna snijdt u hetkapje van bolcourgette, deze heeft u later nodig. Vervolgens holt u de courgettenetjes uit met een meloenboortje of eventueel een lepel. Nu stoomt u deuitgeholde courgette en het kapje gedurende 5 – 7 min in een stoommandje.
Laat de courgette, na het stomen even afkoelen op een bordje. Zout decourgette van binnen naar smaak. Tijdens het afkoelen begint u aan de vulling;verhit een koekenpan met wat olie, bak hierin kort de paprika met de kip. Haalde pan van het vuur. Voeg de tomberries en de vers gehakte Italiaanse kruidentoe. Stop de vulling in de courgette en doe hierover wat geraspte kaas. Eindigmet het kapje op de gevulde courgette. Om het geheel te verwarmen zet u degevulde courgette gedurende 8-10 min in de oven op 175° C.
Recept: Hans Wijkhuizen, chef-kok Fruitpaleis, winnaar beste groentemanverkiezing ambulante handel 2010.
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