PARTNERS
Courgette stuffed with wild duck breast and robiola cheese
Ingredients
N 4 round courgettes
G 240 wild duck breast
G 80 robiola cheese
Marjoram to taste
Lemon zest to taste
Table salt to taste
Extra virgin oil to taste
Misticanza (mixed salad)
Preparation
- Use a knife to cut the wild duck breast into thin slices. Season with chopped marjoram, lemon zest, salt and extra virgin olive oil.
- Wash the courgettes, cook in boiling water for about 7′.
- Drain, cool in ice water, divide into two halves and remove the seeds.
- Season the courgettes with salt and extra virgin olive oil, stuff with the wild duck mixture and close them with their lids.
- Put some oil in a non-stick frying pan, add the courgettes and cook gently, covering with a lid to allow the cheese to melt.
- Arrange the courgettes without their lids on a serving dish, garnish with some mixed salad, season with salt and extra virgin olive oil.
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ChefRoberto Dormicchi
Wine CouplingCosta del Picchio 2013 Fosso dei Ronchi Colli Pesaresi DOC Focara
Other Info Kcal 249* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.
