Stuffed Zucchini

Ingredients

• zucchini
• lean milk-fed veal
• chopped base of onion, parsley, celery, carrot, salt-cured pork (carnesecca)
• egg
• grated Parmesan
• bread crumb
• spices (odore delle spezie)
• butter

Instructions

1. Hollow whole zucchini with a tin tube, widening with a knife if needed.
2. Cook lean veal with a chopped aromatic base and salt-cured pork, adding water in ladlefuls until done, keeping some juice; strain and reserve the juice.
3. Chop the meat fine and mix with egg, Parmesan, soaked bread crumb and spices for the filling.
4. Stuff the zucchini and fry in hazelnut-browned butter.
5. Finish cooking with the reserved juice (or butter/tomato sauce No. 125 if no gravy).