Zucchini Ripieno di Fegatini (Stuffed Zucchini)

1. 1

   In a large bowl, mix the chicken livers, egg yolks, olive oil, bread crumbs, and cheese and season with salt and pepper.

2. 2

   Divide the mixture into 2 equal portions.

3. 3

   Using 1 portion, stuff the hollowed-out canals of the zucchini halves.

4. 4

   Set aside.

5. 5

   In a large, heavy-bottomed skillet, heat the butter over medium heat.

6. 6

   Add the chopped zucchini flesh, carrot and celery and cook, stirring occasionally, over medium heat until the vegetables are softened and slightly browned, about 8 to 9 minutes.

7. 7

   Season with salt and pepper and add the remaining chicken livers-bread crumb mixture.

8. 8

   Add the milk and cook, covered, 10 minutes.

9. 9

   Stir in the tomatoes, season with salt and pepper and bring to a boil.

10. 10

    Reduce to a simmer, carefully place the zucchini halves in the sauce and cook, covered, 1 hour over medium-low heat.

11. 11

    Arrange 2 zucchini halves and some of the sauce on each plate, topping with more Parmigiano-Reggiano, if desired, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.