Stuffed Zucchini with Ajoarriero and Fried Bacon
A recipe for vegetables with some heartiness thanks to the ajoarriero and bacon. A typical dish from the towns of Castilla, from an era when fish was not always fresh and local river fish or dried, salted, and desalted cod was consumed.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 1 zucchini, large
- 10 milliliters olive oil
- 100 grams pork belly
- 50 milliliters sunflower oil
- 1 potato, or large potato
- 1 egg, hard-boiled
- 1 clove garlic
- 30 grams dried cod, desalted
- 30 milliliters vegetable oil, (for frying the bacon)
- 10 grams parsley, chopped
Preparation
2 mins
6 mins
Low
- First, we cook the potato with its skin. When it's ready, we peel it and mash it with a fork.
- Next, in a skillet, we sauté the bacon until golden.
- We add the bacon fat to the bowl of potato along with the flaked cod, the chopped hard-boiled egg, and parsley.
- Finally, we cut the zucchini into four and, using a melon baller, hollow out the insides to leave hollow cylinders. We cook for 2 minutes in boiling water with oil.
- We chop the garlic and brown it in a skillet with olive oil. We add it to the potato mixture along with the zucchini balls we removed and put everything into a piping bag.
- We fill the zucchini cylinders with the ajoarriero and top with the bacon.
- We plate and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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