Sorry, this entry is only available in Danish.

Sorry, this entry is only available in Danish.

Sorry, this entry is only available in Danish.

Sorry, this entry is only available in Danish.

Sorry, this entry is only available in Danish.

Sorry, this entry is only available in Danish.

Sorry, this entry is only available in Danish.

Since i have a pasta maker in the closet (machine, not little Italian person), I have to use it once in a while. When you once have tried home made pasta, there is no going back. Yes, it does take some time and effort to make pasta, and it’s only something I do in the weekends. The following recipe is my take on a recipe i found in one of Jamie Olivers many cookbooks.

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I’m not the big eater of courgettes, I don’t really think they taste of much. Still when i saw a recipe for Stuffed courgettes over at ItalianFoodies, I had to try to make them, since they were so delicious looking.

After trying them out (here in February), and it wasnt much of a success, I will wait till the end of summer to try them out again. Then the ingredients needed will actually be in season. Then you can get red tomatoes, and vivid green basil, and not “light orange” tomatoes, and green-ish basil. The idea with the recipe is all right, but when the only ingredients giving taste is the cheese and the garlic, it becomes a bit boring.

Ingredients:

2 courgetters (not too big)
200g cherry tomatoes
8 basil leaves
1 clove of garlic
1 ball of mozzarella
Grated parmesan
olive oil
salt and freshly ground pepper

Turn on the oven at 190 grader C. (380F)

Split the courgettes lengtwise, and then grab a teaspoon and scoop the innards out.

Watch out for “cutting” the sides of the vegetable with the spoon. Chop the spooned out stuff, and put it into a bowl.

While the rest of the things are beeing chopped, drizzle some olive oil on the hollowed courgettes, and bake them in the oven for about 10 minutes. This will help everything cook evenly.

Chop the tomatoes, and send them the same way as the innards of the courgettes.

Chop the clove of garlic and the basil finely, and send it into the bowl also.

As olive oil to your liking, stir, and spoon the filling into the hollow courgettes (which by now should not be in the oven anymore)

Tilsæt olivenolie efter smag, rør rundt, og læg fyldet over i de udhulede courgetter (som er taget ud af ovnen)

Time to grate some parmesan on top, amount according to taste.

Last, chop the mozzarella, and put on top. The now stuffed courgettes are put back into the oven, and baked for about 20 minutes, or to the cheese has the wanted color.