From my earliest efforts as a cook, I have enjoyed exploring the potential of a hollowed zucchini and have found it can contain a diversity of good things: ground pork and such pork products as prosciutto and pancetta, ground lamb and rice, or rice with wholly vegetarian accompaniments such as onions, tomatoes, and herbs. You can adapt the procedure described below to produce combinations of your own devising. These are the zucchini I have been making lately, a dish I had in the Marches seaside town of Pesaro. I find them very fine because they contain veal—the meat most delicate in taste—which within its moist vegetable cocoon stays unusually juicy. You may also use pork, although for the fine, sweet taste of its meat, veal is my first choice.
© 1997 Marcella Hazan estate. All rights reserved.