Zucchini stuffed with wheat

2_05216 ZUCCHINI STUFFED with WHEAT INGREDIENTS for 4 PERSONS 540 g Zucchini, 200 g of cooked grain, 2 leeks, 60 ml olive oil, 40 g of basil, 1 teaspoon red pepper beans, 40 g of salted capers, 50 g of cashew nuts, shelled 2 teaspoons coarse salt, fine salt.

Delete any film to cashews.

Clean the Basil with damp paper towels.

Remove the leaves from the sprigs, place them in a blender.

Add 2/3 of cashews and a pinch of coarse salt.

Add 30 ml of oil and reduce everything into a homogenous cream as much as possible.

Bring to a boil in a pot 1, 5 l water, adding salt with coarse salt.

Take the wheat and lessatelo 15 minutes or as indicated on the package.

Drain, place in a bowl and keep aside.

Check the courgettes, wash, dry and cut 4 in half lengthwise.

Dug out the pulp with a spoon to achieve bowls.

Coarsely chop the flesh and reduce remaining Zucchini into cubes.

Pour 20 ml of oil in a pan, add the zucchini, half the pulp and the cubes.

Are wet with water and 3 tablespoons of salt.

Cook 10 minutes.

Transfer the zucchini halves on a plate.

Stir the pulp and wheat Zucchini cubes.

Add the whole cashews and capers, rinsed and dried with kitchen paper.

Seasoned with basil sauce.

Sprinkle with coarsely ground pepper.

Sprayed with the remaining oil and mix thoroughly.

Divide the mixture into the zucchini, then put the squash into the Pan and Cook 10 more minutes.

Served on a heated serving dish before.

TASTY IDEA you can sprinkle the corn seasoned with 1/2 teaspoon hot paprika.