Stuffed vegetables in wine sauce
7 servings
135 minutes
Stuffed vegetables in wine sauce are a gastronomic symphony of flavors and textures that embody the art of cooking. Inspired by Mediterranean culinary traditions, this dish combines tender meat filling, aromatic garlic, and white wine that infuses the vegetables with a rich bouquet. The golden-brown sautéed vegetables serve not only as a base but also as an artistic canvas for this recipe. The delicate wine sauce ties all components together, filling them with exquisite depth. This dish is perfect for festive dinners when you want to impress guests with refined taste and elegant presentation. It warms the soul and creates an atmosphere of coziness, revealing the full palette of rich flavor nuances.
1
Prepare the filling, soak the crustless bread in warm milk and let it sit for 10 minutes. Crush the garlic with a pinch of salt and parsley in a mortar. Lightly beat the eggs. Mix together the meat, bread, eggs, wine (1 tablespoon), and garlic with parsley. Mix well and shape into small meatballs.
- White bread: 1 piece
- Milk: 4 tablespoons
- Garlic: 1 clove
- Dry white wine: 190 ml
- Minced meat: 250 g
- Chicken egg: 2 pieces
- Salt: to taste
- Carrot: 2 pieces
2
Use a sharp knife to make small craters in the halves of zucchini, tomatoes, potatoes, and onions (4 pieces). Fill them with stuffing. Cut the stems off the peppers, remove the seeds, and fill the peppers with stuffing. Sprinkle all the vegetables with flour.
- Zucchini: 2 pieces
- Tomatoes: 4 pieces
- Potato: 4 pieces
- Onion: 5 head
- Green pepper: 2 pieces
- Fresh red pepper: 2 pieces
- Wheat flour: 100 g
3
Heat oil in a deep pan, add vegetables one or two at a time, and fry until golden brown. Remove with a slotted spoon and place in a wide pot, leaving the tomatoes on a plate.
- Sunflower oil: 600 ml
4
Make the sauce. Heat oil in a pan, add the remaining chopped onion, and cook, stirring, on low heat for 10 minutes until slightly brown. Add flour (1 tablespoon) and cook, stirring, for another 3-5 minutes. Then add sliced carrots, 175 ml of wine, and pour in 1.5 liters of water, then simmer for 15 minutes. Let it cool slightly and blend. Season with salt and pour into the pot with stuffed vegetables.
- Onion: 5 head
- Wheat flour: 100 g
- Carrot: 2 pieces
- Dry white wine: 190 ml
- Salt: to taste
5
Cook the vegetables on low heat for 45 minutes. Then add the tomatoes and cook for another 15 minutes. Remove from heat and let the dish rest for 5 minutes before serving.
- Tomatoes: 4 pieces