Zucchini Ripieno di Fegatini (Stuffed Zucchini)

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Picture of Zucchini Ripieno di Fegatini (Stuffed Zucchini) Recipe Photo: Zucchini Ripieno di Fegatini (Stuffed Zucchini) Recipe
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Total Time:
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Yield:
6 servings
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Ingredients

  • 1 pound chicken livers
  • 4 egg yolks
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup bread crumbs
  • 1/2 cup Parmigiano-Reggiano, freshly grated
  • Salt and pepper to taste
  • 3 pounds medium-sized zucchini, about 5 or 6, sliced in half lengthwise and scooped out, flesh chopped and set aside
  • 1 tablespoon plus 1 tablespoon butter
  • 1 carrot, finely diced
  • 1 rib celery, finely diced
  • 1/2 cup milk
  • 1 16-ounce can crushed tomatoes

Directions

In a large bowl, mix the chicken livers, egg yolks, olive oil, bread crumbs, and cheese and season with salt and pepper. Divide the mixture into 2 equal portions. Using 1 portion, stuff the hollowed-out canals of the zucchini halves. Set aside.

In a large, heavy-bottomed skillet, heat the butter over medium heat. 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. Season with salt and pepper and add the remaining chicken livers-bread crumb mixture. Add the milk and cook, covered, 10 minutes.

Stir in the tomatoes, season with salt and pepper and bring to a boil. Reduce to a simmer, carefully place the zucchini halves in the sauce and cook, covered, 1 hour over medium-low heat. Arrange 2 zucchini halves and some of the sauce on each plate, topping with more Parmigiano-Reggiano, if desired, and serve immediately.

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Newest Ratings and Reviews

Read all 5 reviews

  • on October 10, 2012

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    This was so delicious! Amazing!!! I added a little chopped mushroom and fresh parsley. I also ended up stuffing the zucchinis and putting ithem in the oven covered for 30min @350 degree instead of cooking it in the pan... it just seemed easier. And it turned out great!

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  • on January 08, 2012

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    Wonderful recipe. I substituted italian sausage for the chicken livers to give it a bit more flavor. Awesome!!

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  • on April 03, 2011

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    This was amazing,first time I've ever cooked with chicken liver and enjoyed it very much! I also made a different version when I was trying to use up some zucchini where I exchanged ground turkey for the chicken livers then added onions, mushrooms, and garlic in order to give it a little more flavor that was lacking without the use of chicken livers.

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