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Pri nas so trenutno najbolj aktualne bučke, paradižnik, paprika, jajčevci in česen. Tega pojemo na kilograme. Ker sem dobila od prijateljice poleg klasičnih zelenih cuketk tudi takšne krasne rumene, celo v okrogli različici, si nisem mogla kaj, da jih ne bi poskusila obdržati v tej obliki tudi za na krožnik. Tako sem se odločila, da jih napolnim. Pa še rataouille bo morda bolj privlačen na pogled našim vse bolj “metkastim” (zbirčna metka) otrokom.

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SESTAVINE:

  • 6 lepih, majhnih bučk
  • 6 paradižnikov
  • 1 čebula
  • 2 manjša jajčevca
  • 1 rdeča paprika
  • 1 rumena paprika
  • 3 stroki česna
  • bazilika
  • oljčno olje
  • soli in poper
  • mozzarela
  • malo pancete (po želji)
  • pinjole (po želji)

PRIPRAVA:

Dolge bučke sem prerezala čez polovico in jih previdno oizdolbla. Okroglim sem odrezala zgornji del in jih prav tako izdolbla. Sredico sem sesekljala na majhne koščke.

Jajčevca sem narezala na majhne koščke, jih položila v cedilo, izdatno posolilo in pustila stati približno 30 minut. Potem sem ju temeljito oprhala pod tekočo hladno vodo, odcedila in posušila.
V kozici sem zavrela vodo za blanširanje paradižnika. Paradižnik sem za 20 sekund potopila v krop. Nato sem ga odcedila, olupila, prerezala na pol, razsemenila ter sesekljala.
Papriki sem narezala na majhne koščke. Česen sem olupila in pretlačila. Čebulo sem drobno sesekljala.V ponvi sem segrejela olje, na katerem sem narezano čebulo in strt česen med mešanjem počasi pražila 3 do 5 minut. Na prepraženo čebulo sem stresla jajčevce in jih popekla z vseh strani. Nato sem dodala še bučke in papriko in tudi te popekla. Na koncu sem dodala še paradižnik, solila in poprala ter dušila 30 do 45 minut, da se je zelenjava zmehčala. Tik pred koncem kuhanja sem dodala sesekljano baziliko.

Izdolblene bučke sem tako nadevala z ratatouille zelenjavo in jih naložila na pekač. Nekatere sem potresla s pinjolami in mozzarelo, nekaterim pa sem dodala malo sesekljane kraške pancete in mozzarelo, da nekateri  niso imeli občutka, da je le še eno brezmesno kosilo. Pekla sem jih v pečici pri 180 °C približno pol ure.

 

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Pekače in krožnike smo pomazali do konca, tako da ni ostalo nič za popoldansko malico ali pa zgodnjo večerjo, čeprav bi se tole prav prileglo tudi kot hladna predjed.

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S čem pa vi napolnite bučke ali pa drugo zelenjavo? Ste že kdaj jedli ratatouille – provansalski zelenjavni ragu? Ali pa ste morda gledali risanko Ratatouille?

The most used vegetable at our place these days are zucchini, tomato, pepper, eggplants and garlic. We eat those vegetable in large amount. I got great yellow zucchini among the average green ones from my friend even in a round shape so I decided to keep that shape even when prepared and ready to eat. So I decided to fill them. Another reason to use those yellow zucchini in their shape was to make them more attractive to my more and more choosy children.


English version

INGREDIENTS:

  • 6 nice, small zucchini
  • 6 tomatoes
  • 1 onion
  • 2 small eggplants
  • 1 red pepper
  • 1 yellow pepper
  • 3 cloves of garlic
  • basil
  • olive oil
  • salt and pepper
  • mozzarellaa
  • little pancetta
  • pine nuts (as you wish)

PREPARATION:

I cut the long zucchini at half and cautiously made the hole in them. To the round ones I cut off the upper part and made the hole as well. I chopped the core to small pieces. The eggplants were cut to small pieces as well, and then put into the strainer. I put on some salt and left them there for about 30 minutes. Then I thoroughly washed them with cold water, drained them and then dried.

I boiled the water in the bowl to blanch the tomatoes. I put the tomatoes under the boiled water for 20 seconds and then I drained and peeled them. They were cut into the halves and I took away the seeds. At the end I chopped them into small pieces. I cut the peppers in small pieces as well. After the garlic was peeled I squeezed it. The onion was chopped and put onto the oil which was already hot in the bowl. I added the garlic and cooked everything for about 3-5 minutes. Then I added the eggplants, which were fried all around and after that I added the pepper and zucchini and fried them as well. At the end I put in the tomatoes, salt and pepper and cooked everything slowly for about 30-45 minutes, so that the vegetables got soft. Just before the end I added the basil.

I filled the holed zucchini with the ratatouille vegetable and put them onto the tin. Some of the zucchini were covered with pine nuts and some with sliced pancetta and mozzarella so that some of the family members didn’t get the feeling that there was “another” meatless lunch.