Juan Manuel Pardo García

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Recipe

Zucchini stuffed with garlic sauce and fried bacon

Name: Zucchini stuffed with garlic sauce and fried bacon
Prep time: 8 min
Cook time: 8 min
Yield: 4
Cuisine: Española
Ingredients: 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 dry cod, desalao; 30 milliliters oil, (to fry the bacon); 10 grams parsley, chopped

2 mins

6 mins

Low

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Juan Manuel Pardo García

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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.

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Ingredients

4 portions

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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.