Junior chef
Utensils
Apron
Brush
Frying pan
Measuring cup
Oven mitts
Paring knife
Spatula
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Ovenproof dish
One ovenproof dish (holding approx. 2 ½ l)
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Courgettes
Halve the courgettes lengthwise, remove the flesh with a spoon, finely chop the flesh and set aside. Grease the dish with butter, place the courgette halves in the dish, brush the cut surfaces with oil, season with salt.
Filling
Peel and finely chop the shallot. Without adding any oil, gently fry the diced bacon in a non-stick frying pan until crispy. Add the shallot, peas and reserved courgettes, fry for approx. 2 mins. Pour in the water, mix in the polenta, simmer for approx. 2 mins., season with salt. Remove the pan from the heat, let the filling cool a little.
To stuff the courgettes
Stuff the courgettes with the filling. Tear the bread, scatter on top.
To bake
Approx. 30 mins. in the centre of an oven preheated to 200 °C. Remove, tear off the marjoram leaves, scatter on top.
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