Vegetables Stuffed with Potatoes

Verdure Ripiene di Patate

Preparation info

  • Difficulty

    Medium

  • Serves about

    8

Appears in

Italian Regional Cookery

Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

This delightful dish of vegetables stuffed with mashed potato flavoured with Parmesan cheese, garlic, basil and oregano comes from the city of Sanremo. It is very filling so can be served for lunch or supper along with a good salad. You can eat it either hot or cold. I like to prepare it for parties and serve it cold with salads because it is inexpensive to make and more original than other kinds of party food.

Ingredients

  • about lb (750 g) vegetables suitable for stuffing (such as large basil or dark green lettuce leaves, peppers, courgettes, large onions, aubergines, tomatoes or celery sticks)
  • 2 lb (1 kg) potatoes, peeled and cut into chunks
  • 1 handful basil, chopped
  • 1 handful parsley, chopped
  • 2 cloves garlic, peeled and chopped
  • 3 tablespoons olive oil plus extra for oiling
  • 4 oz (100 g) Parmesan or Cheddar cheese, grated
  • 4 eggs
  • salt and pepper
  • large pinch dried oregano
  • 3 tablespoons breadcrumbs mixed with 2 tablespoons grated Parmesan or Cheddar cheese

Method

Prepare the vegetables for stuffing. Peppers, tomatoes, celery sticks and basil and lettuce leaves can be stuffed raw, but courgettes, aubergines and peeled onions must be lightly boiled for about 3 minutes, then cut in half or quartered and made into a shape that can be filled. When all the vegetables are ready, set them to one side.

Boil the potatoes in water until soft, mash them and mix in the chopped herbs, garlic, 3 tablespoons olive oil, cheese and eggs and season with salt and pepper. Stuff the prepared vegetables with the mixture; in the case of basil or lettuce leaves, roll them up around the filling and secure each one with a wooden cocktail stick.

Pre-heat the oven to gas mark 5, 375°F (190°C). Arrange the stuffed vegetables in an oiled ovenproof dish and scatter with the dried orégano and breadcrumbs mixed with cheese. Bake in the oven for about 5 minutes in the case of stuffed basil or lettuce leaves, 15 minutes in the case of other vegetables, or until heated through and well browned. Serve hot or cold.