Ingredients:

10-12 courgettes
400g roast meat
150g cooked salami
3 whole eggs
1 clove garlic
Parsley
basil
sage
Chrysantheum balsamita
A little bread
soaked in milk and squeezed out
1 handful grated Parmesan
Oil
butter
salt

 

Lightly simmer the courgettes in salted water.

Drain and cut in half lengthwise. Remove the centre of each half to form “boats”.

Prepare a filling with the cooked centres of the courgettes and all the other ingredients, finely chopped and bound with egg yolks.

Fill each “boat” shape, arrange on an oiled oven-proof serving dish and place in the oven to finalise cooking.

Dot with fresh butter and serve hot.