Stuffed Vegetables in Wine Sauce

Main Dishes | Author's cuisine

⏳ Time

2 hours 15 minutes

🥕 Ingredients

🍽️ Servings

Description

Stuffed Vegetables in Wine Sauce

Ingredients

Courgette - 2 pieces
Tomatoes - 4 pieces
Salad Potatoes - 4 pieces
Onion - 5 heads
Orange Bell Peppers - 2 pieces
Orange Bell Peppers - 2 pieces
Wheat Flour - 3.5 oz
Safflower Oil - 20 fl oz
White bread - 1 slice
Milk - 4 tablespoons
Garlic - 1 clove
Dry White Wine - 6 fl oz
Ground meat - 8.8 oz
Chicken Egg - 2 pieces
Salt - to taste
Turnips - 2 pieces

Step by Step guide

Step 1

Prepare the filling by soaking the crustless bread in warm milk for 10 minutes. Crush the garlic with a pinch of salt and parsley in a mortar. Lightly beat the eggs. Mix together the meat, bread, eggs, wine (1 tablespoon), and garlic with parsley. Stir well and shape into small meatballs.

Step 2

Using a sharp knife, make small cavities in the halved zucchini, tomatoes, potatoes, and onions (4 heads). Fill them with the filling. Cut the tops off the peppers, remove the seeds, and fill the peppers with the filling. Dust all the vegetables with flour.

Step 3

Heat the oil in a deep skillet, add the vegetables one or two at a time, and fry until golden brown. Remove with a slotted spoon and place in a large pot, leaving the tomatoes on a plate.

Step 4

Make the sauce. Heat oil in a skillet, add the remaining finely chopped onion, and cook, stirring, over low heat for 10 minutes until slightly browned. Add flour (1 tablespoon) and cook, stirring, for another 3–5 minutes. Then add the sliced carrots, 175 ml of wine, and pour in 1.5 liters of water, then cook for 15 minutes. Let it cool slightly and blend. Season with salt and pour into the pot with the stuffed vegetables.

Step 5

Cook the vegetables over low heat for 45 minutes. Then add the tomatoes and cook for another 15 minutes. Remove from heat and let the dish rest for 5 minutes before serving.