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Le Chaudron recipe
Légumes farcis vapeur ricotta
Steamed ricotta-stuffed vegetables
⏱ 40 minServes 4Medium240 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4large tomatoes
2round zucchini
200 g (7 oz)ricotta
30 g (1 oz)Parmesan
1egg
1 tbspchopped basil
1 tbspmint
1 clovegarlic, grated
1 pinchnutmeg
1 pinchsalt and pepper
- 4 large tomatoes
- 2 round zucchini
- 200 g (7 oz) ricotta
- 30 g (1 oz) Parmesan
- 1 egg
- 1 tbsp chopped basil
- 1 tbsp mint
- 1 clove garlic, grated
- 1 pinch nutmeg
- 1 pinch salt and pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut the tops off the tomatoes and zucchini (keep them as lids) and hollow out with a melon baller.
- Salt the insides lightly and turn upside down on paper towels to drain for 10 minutes.
- In a large bowl, mix the ricotta with the grated Parmesan and beaten egg.
- Add the chopped basil and mint, grated garlic, nutmeg, salt and pepper and mix well.
- Taste and adjust the seasoning (go easy on the salt).
- Fill each vegetable generously, pressing the filling down lightly.
- Put the lids back on. Bring water to a boil in the steamer and put the vegetables in the basket.
- Steam for 18 minutes until the vegetables are tender and the filling set. Serve warm as a starter or main.
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