FULL RECIPE FOR ZUCCHINI RAGOUTIngredients 1 kg Zucchini 250 g ground beef 200 mL homemade tomato sauce (*) 3-4 (~170 g) shallots 1 (~120 g) Marconi sweet red pepper 2 tbsp calrose rice 1 bunch of fresh dill cup olive oil tbsp. salt cup water (*) The link of the Fairies Cuisine Tomato Sauce recipe: https://www.youtube.com/watch?v=1Nr9hPwtEMU Directions PREPARATION Wash the zucchinis and the Marconi sweet red pepper Peel and wash the shallots Get the ground beef, tomato paste, salt, and olive oil ready for cooking Clean and wash the dill Wash and drain 2 tbsp of calrose rice Thinly slice the shallots Cut off the stem of the Marconi pepper and clean its seeds. Divide them into 5-6 cm long pieces, then, julienne them and set aside Mince the dill and set aside Partially peel the zucchinis. Clean the top and bottom ends of each zucchini . First, divide each zucchini in half; then, divide each half lengthwise into 4 equal pieces. Set the sliced zucchinis aside COOKING Place a large and shallow pot on the stove Stir the ground beef on high heat for 5 to 8 minutes or until it develops a brow colour Now, add the shallots and cup of olive oil. Continue to stir the ingredients for 2 minutes Add half of the tomato sauce, of the Marconi pepper strips, and of the minced dill Add the rest of the tomato sauce and tbsp. of salt, combine the ingredients well; then, cover the pot with a lid and cook for 2 minutes Next, add 2 tbsp of calrose rice and cup of water; Cover the pot again and cook for 6-7 minutes on the lowest heat!! Note: Zucchini is a very fast-cooking vegetable. I recommend, enjoy the texture and colour of the vegetables on your plate. Therefore, please semi-cooked all other ingredients before adding the zucchinis. And, not (!) over cook the zucchinis. Finally, add the zucchinis into the pot in an orderly fashion Place the Marconi pepper strips among the zucchinis Enjoy playing with the colours and the textures of the vegetables!! Lay the dill in the middle of the vegetable wheel to allow for an even distribution of flour Cover with a lid and cook for 18 to 20 minutes on very low heat! Make sure the zucchinis are just soft enough to eat but not mushy Turn off the heat SERVING Rest the Zucchini Ragout for 6 to 7 minutes after cooking (before serving) (!) When you are serving, make sure to keep the form and the layers of the ingredients while transferring them from the pot to the plate Adding some fresh dill will greatly enhance the flavour!! Zucchini Ragout is a piece of art on your plate with its marvellous colour and flavour combinations Enjoy the feast!! Bon Appetite! Best way to say thanks you; SUBSCRIBE
