Italians will stuff just about any vegetable with either bread or meat, and stuffed vegetables are a favorite all along the Italian peninsula. A platter of baked stuffed vegetables is one of those delights that you see in many restaurants as you travel around Italy, but the array is never exactly the same, with vegetable favorites varying from region to region. There are many ways to stuff an Italian vegetable, but this recipe is one of my favorites. Here I give you this delicious and easy bread stuffing, along with procedures for preparing and baking a few of the most typical vegetables—bell peppers, mushrooms, sweet onions, tomatoes, and zucchini. I’ve kept the amount of vegetables loose, so you can make as many as you want and you can change the vegetables according to season, becoming a new recipe every time – quick, easy and delicious. Perfect for a spring party or family get together. Buon Gusto!
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[Music] You Know Italians love their vegetables and they love stuffing them and any vegetables will do, whatever is in season – whatever you have more of, you follow this recipe. So, here we begin with eggplant and I want to make two vessels for the stuffing itself uh this is
A regular measuring spoon one teaspoon and I’m going to fish out the the meaty part kind of create a little container if you will the inside of the eggplant I’m just going to chop it up and
Add it to the stuffing then go to the peppers the peppers are easy they’re like a a little boat just kind of cut that out and you leave the the stem could be nice it sort of seals
It and it makes makes it look like a little vessel if you will and we’ll do the zucchini but let’s cut it this way so I get a better visual of the containers one two I think like
This okay and and you don’t have to dig too deep because you know the vegetables when they cook they sort of mellow out this is plenty let’s clean the onions like that that will be a
Vessel and dig this out and I’m looking inside there’s a little hole in both of them so I’m going to kind of patch up that hole here I put a little piece right in there so it kind of closes
The bottom okay so here I have day old bread and I have soaked it you can do it in a vegetable soup or you can do it in a meat stock but the idea is we need to kind of now get all the extra water out
And you kind of crumble you crumble the bread this is fun you can bring your kids into doing this and you know it’s uh really kind of the feel uh element in cooking okay so here we are we have
All the bread done then continue with the stuffing the eggplant the little pieces of eggplant we’re going to utilize that’s it eggs eggs of course are always the binder of a stuffing just like that scallions chopped scallion the green part too some chopped thy to give it this kind of herbal
Feel parsley lots of parsley lots of grated cheese and for a real kind of good flavor cheesy flavor proon and kind of shred it just like that okay let’s give it a good mix and it’s all vegetarian
So this is a great meal for your vegetarian friends so let me kind of really get in there and make my stuffing I’m going to put a little bit of salt not too much just like that ground [Music]
Pepper okay now let me get the vegetables ready and the vegetable salt and a little bit of oil just to kind of dress them there we go so the vegetables are ready I have the stuffing ready a baking pan like this with some parchment and I always like to use parchment when
I bait things because it doesn’t stick to the pan and I don’t have to clean as much so we’ll begin with the eggplant and don’t over stuff it just like that what my thought is here that the
Vegetables that take longer to cook I’m going to put together on the same baking pan so that if I have to cook them a little longer at least Le they together the onions you know the onions
Do take a while to bake and as you notice I go in lightly I don’t stuff them let me put them in the [Music] middle the peppers and again get the kids involved in this this kind of fun these
Peppers are so delicious they’re sweet you know the peppers is like roasted peppers and imagine with a nice cheesy stuffing you know good stuff let’s see I have one more pepper no that’s a zucchini okay I’ll put the zucchini and the zucchini goes here and another zucchini goes
Here I am just going to finish this stuffing up here cover it with foil paper put it in a hot 400° uh oven for about 20 25 minutes you uncover it and cook it for another 30 minutes until it’s nice and
Crisp it also depends you know on the size of your vegetables how long they’re going to cook and here we go with the cheese everybody a little bit of cheese just like that shredded bralon on
Top when you do put the foil paper on top make a tint do not let let the foiled paper touch the vegetables because they will stick to it okay all set good to the last drop wash my hands I’ll
Tent them put them in the oven and and you know I love serving them hot if you will right out of the oven for a meal it’s great but I love them also at room temperature why not cremona is a jewel
City in Lumber uh not very touristic but it has a beautiful d a Patza and if you walk through the tight streets of Crona and you kind of hear this violin voice uh floating in the air and you kind
Of peek into a window you most likely will see AO and that is a violin maker and fixer working on a violin or a viola beautiful setting really really artistic but in this city also there’s an artistic
Food element in it and that’s the proon I got an opportunity to go visit the plant and took me through the whole process of the making of the prolon so of course this big baths of cow’s milk
100% cow’s milk brought to temperature rened is at it it coagulates and so this this kind of curvs of cheese begins to form then they’re shaped and into a square big big Square kind of and
Then cut into pieces and once it’s cut into pieces with the addition of some hot water it is kneaded into one big mass then they dip it in a salted solution so that it absorbs some of the salt and
Flavors and then they hang it up to dry covering it with a light coating of wax so that keeps the moisture in the cheese and keeps the cheese very flaky uh a a long process but a delicious result
The stuffed vegetables are done but just let me test them a little bit the eggplant which is the big one nice and soft and tender it’s cooked the onion nice and tender so I’m looking at this and
I think I’m going to follow the plate maybe make a frame out of the most colorful ones and then the center I will stuff with the most plentiful ones so the zucchini right here so this is the
Time for you to be the artist the creative you know so now I have these beautiful colorful ones what am I going to do I’m going to make just put them in the corners how do you like that
And eggplant let’s put it here make should we put yes an onion between the eggplant that looks nice another eggplant right here that looks great let’s start on that side an eggplant an onion another eggplant another onion right here maybe a neck plant for Lydia that sounds good you know
What I’m going to do I want to taste an onion too so I’m going to swap an onion for Lydia and a neck plant here and again hot on the table as an appetizer or just a groom temperature and even
If you have a Great Buffet these are great for the buffet table so let me taste let’s start with the eggplant piece of eggplant M soft tender sweet and it’s really mellow and delightful let’s try the [Music] pepperon there’s an old Italian proverb
Cina paza Grande a small kitchen can make a house really big even in a small kitchen you can prepare Grand things to feed your family and friends so I’m going to finish this plate but certainly there’s enough for all of us and I want to invite you
To to learn more about Lydia access to videos and to get recipes tips techniques and much more visit us online at lias italy.com [Music]
24 Comments
No captions 😢
Thank you for the video Lidia!
The dove over your shoulder @7:48 was just perfect.
You are blessed.
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I love this recipe Lidia! It’s a great Summer dish! ❤
For dinner at my friends' tonight!
@7:46 who just flew over your shoulder? Was it Grandma????????????
You are correct we Italians do love vegetables as so do I
Thank You for introducing new was of cooking them that I haven’t known before ❤️.
I love vegetables, thank you Lidia for sharing this recipe…and Tutti A Tavola a Mangiare! Salute❤🥰
These look delicious. I’m going to try it with almond flour instead since I’m trying to eat less carbs. Thank you
Fantastic
Delicious 😋 vegetables ❤❤❤❤ Thank-you for sharing all
Delicioso!! The Italian saying that you shared is even more prophetic in the context of the typically small Italian kitchens, which always seem to surprise Americans. Such wonderfully delicious things come out of those small kitchens. Thank you for the wonderful recipe!
Thank you Lidia for another affordable and amazing dish.
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Love this dish! Thanks Lidia🥰
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i love Ms.Lydia like i love PRINCE….Speaking of which,its almost APRIL21 REST pleasantly to him. 44no children am i too old to intern 😂 😂
Molto buoni.
😊
Wonderful.
This Baked Stuffed Vegetables recipe looks so delicious 😋Chef Lidia.
Thanks for the video 👍🏻
Perfect Meatless Monday recipe! I love stuffed vegetables.