Stuffed Vegetables

Name: Stuffed Vegetables
Yield: serves 8 or more as an appetizer, or 6 as a main course
Ingredients: 4 cups 1-inch cubes of day-old country bread; 1 1/2 cups milk; 3 medium zucchini; 3 large stalks celery, peeled; 2 red bell peppers; 2 sweet onions, such as Vidalia or Walla Walla; 1 cup finely chopped scallions (about 1 small bunch); 2 cups grated Grana Padano or Parmigiano-Reggiano; 4 ounces provola, cut into small cubes; 1/2 cup chopped fresh Italian parsley; 1 tablespoon kosher salt; 10 tablespoons extra-virgin olive oil

December 14, 2011

What makes this dish truly good is the old bread soaked in milk. Not only is it flavorful and mellow, but the traditions are steeped in preserving and respecting food: waste not, want not. It makes for a great vegetarian main course. With some old bread and whatever was growing in the garden, the Italian immigrants could make a delicious meal.

Recipe notes

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