x
0 Photos
x
Select File


Validate Cancel
Upload photo
Recipe

Zucchini stuffed with garlic sauce and fried bacon

2 mins
6 mins
Low
2
Favorites
Collections
Glider
Super List
Upload a picture
To print
Recipe of vegetables with some forcefulness thanks to ajoarriero and bacon. Typical dish of the towns of Castile, of the time, in which the fish was not always fresh and the local rivers were consumed, or else dry, salted and desalted cod.

Ingredients

4 portions
  • 1 zucchini, big
  • 10 milliliters olive oil
  • 100 grams pork belly
  • 50 milliliters sunflower oil
  • 1 potato, or big potato
  • 1 egg, hard
  • 1 clove garlic
  • 30 grams dried cod, desalao
  • 30 milliliters oil, (to fry the bacon)
  • 10 grams parsley, chopped

Preparation

First, we cook the potato with skin. When it is ready, peel and crush it with a fork.
Followed, in a pan, sauté the bacon until golden.
We add the oil of the bacon to the bowl of the potato along with the crumbled cod, the chopped hard-boiled egg and the parsley.
Finally, cut the zucchini into four and, with the help of a punch, empty the inside until some hollow cylinders are left. Cook for 2 minutes in boiling water with oil.
Chop the garlic and brown it in a pan with olive oil. We incorporate them into the potato mixture together with the zucchini balls that we have taken out and put it all in a pastry bag.
Fill the courgette cylinders with the ajoarriero and top with the bacon.
We show and serve.

Did you cook this recipe?

Print recipe for:

Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
Do you want to know what other nutrients this recipe has?
Provided by USDA
Rate this tip
Ratings (0)
Be the first to give a rating

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

Submit
SUGGESTED RECIPES
ADVERTISING
ADVERTISING
ADVERTISING