Poulard with Zucchini Stuffing

Pasta dishes are just always delicious!

1. poularde rinse and dry, rub with salt and pepper and two tablespoons of juice of one lemon.

2. soak the bread roll in water.

Cook the pasta in salted water until al dente, drain and drain.

Peel and chop the onion and garlic and cook in oil until soft. Clean the zucchini and cut into fine sticks, steam for 2 min in the oil. Season with salt, pepper and some thyme leaves.

5. preheat the electric oven to 225 degrees.

6. cut the ham into thin strips. Squeeze and finely shred the buns. Mix both with grated pasta, zucchini, Parmesan cheese and the egg. Parsley, rinse, shake dry and chop, half to the cheese-pasta mixture form. Season with pepper, thyme, salt. Fill the mixture into the poularde and sew it up.

Place the poulard in a roasting pan and brush with melted clarified butter. Roast in the oven for 30 minutes (gas: level 4), turning to the other side in between.

Blanch (scald) the tomatoes, skin, cut into eighths and remove the seeds. After 20 min, spread tomatoes and herb bunches evenly around poularde, season with salt and season with pepper. Roast for another 40-45 min, brushing the poularde a few times with a little lard and juice of a lemon.

9. grate the lemon peel and mix with the remaining parsley. Sprinkle it over the poularde before serving.

Beverage Recommendation:

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