Gefüllte Zucchini – Ottolenghi

auch dieses rezept stammt wieder aus dem wunderbaren »must have« kochbuch »plenty« von yotam ottolenghi.
ein verführerischer duft in der küche – dies wird bestimmt das erste kochbuch sein, dass ich von vorne bis hinten nachkochen werde.

für 6 als vorspeise

1 mittelgrosse zwiebel, feingehackt | 1 el olivenöl | 110 g reis (kurzes korn) | 2 el korinthen (da ich keine da hatte habe ich getrocknete ungeschwefelte aprikosen kleingehackt) | 1 el pinienkerne | 2 el petersilie, fein gehackt | 1/2 tl getrocknete minze | 1/2 tl piment, gemahlen | 1/4 tl zimt, gemahlen | 1/4 tl nelken, gemahlen | 3 el zitronensaft | 3 mittelgrosse zucchini | 180 ml kochendes wasser | 1.5 el zucker | salz und pfeffer

die zwiebel in dem olivenöl weich dünsten, dann den reis, die korinthen, die pinienkerne, 1.5 el zitronensaft, die gewürze und die minze dazugeben und unter rühren alles 5 minuten andünsten.
die zucchini halbieren und mit hilfe eines löffels etwas von dem fruchtfleisch auslösen.
die reismischung in die zucchiniboote füllen.
die zucchinischiffchen dicht nebeneinander in eine pfanne setzten, das kochende wasser angiessen, den restlichen zitronensaft, sowie den zucker und etwas salz einrühren.
einen deckel auflegen und die zucchinischiffchen bei kleinster hitze für etwa 30-40 gar dämpfen. die schiffchen sind fertig, sobald der reis gar ist.

ich hatte wohl heute die hitze etwas zu hoch stehen oder den deckel nicht richtig aufliegen, so sind mir beim schreiben des rezepts die schiffchen fast angebrannt. ich habe die schiffchen in eine neue pfanne gesetzt etwas mehr flüssigkeit dazugegeben und sie so glücklicherweise doch noch gerettet : )
beim nächsten mal also doch etwas mehr flüssigkeit und achtsamer dämpfen.

mit etwas joghurt und ein paar tomatenachtel serviert, eine leckere angelegenheit.

sf | 21.11.2010 | 28 Kommentare

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