Fleisch

Garden zucchini stuffed with Provençal terrine

Mit provençalischer Terrine gefüllte Garten-Zucchini | Maître Philippe & Filles

We found out that it's not that easy to find really good pies when we held a comprehensive pie and terrine tasting from no fewer than 6 manufacturers about a month ago. But it is all the easier to distinguish quality and top taste from the less good examples. Of all the candidates, the terrines from Maison Telme stood out so much that the winner was quickly determined: Maison Telme produces exceptional terrines with a high meat content, very juicy, without egg, milk or bread, without colourings, flavor enhancers and preservatives, but with a delicious jelly and a rich aroma bouquet. You can tell that this family business works with a lot of love and dedication - and the lovingly designed labels are also eye-catchers.

At the beginning of the week, the long-awaited delivery from Provence finally arrived and now the colorful jars and tins are piling up on our freshly stocked pie shelf. As luck would have it, a friend gave us home-grown rhubarb and zucchini from his garden just 2 days later. And so the recipe of the week was quickly determined: zucchini stuffed with Provençal terrine! This time without any recipe templates or long rummaging through food blogs.

For me, stuffed vegetables are the prototype of "soul food": simple, hearty and somehow full of memories. Personally, it reminds me of my grandmother, of holidays in Provence, of childhood. But unlike in the case of my uncle's chicken fricassee, which I also have fond childhood memories of, stuffed vegetables are one of the dishes that I still like to prepare myself today, just as I feel like it.

Surely each and every one of you has your own (family) recipe at hand. And which one is the best is certainly just as passionately debated as what goes into a good potato salad...

Our recipe of the week is deliberately kept very minimalist this time. It was important to me that both the wonderful garden zucchini and the delicious terrine are the focus of attention. That's why I didn't use egg and soaked bread for the farce, or cheese and breadcrumbs for the au gratin. You decide for yourself whether you want to do without it.

Actually – and this needs to be briefly mentioned here – the terrines from Maison Telme are almost too good to cook with. But since there are rare occasions when you don't finish the jar in one go, I want to give you an idea with this quick recipe to use up the rest before it spoils.

But what we do with the rhubarb now, we have to think again...

Ingredients (depending on the people eating)

Preparation:

Wash the zucchini and cut lengthwise (do not hollow out yet). Bring salted water to a simmer and blanch the courgettes in it for a maximum of 5 minutes. The water should not boil wildly and bubble, otherwise the sensitive zucchini will overcook too quickly.

Now cut out the inside of the zucchini with the help of a knife and/or tablespoon and chop finely with a large knife.

put on the rice.

Wash the parsley, chop finely and add to the chopped zucchini interior. Add the finished rice until you like the mixing ratio. Now mix in the pie. I chose the wonderful pork terrine with red fruits because I like its sweet and sour fruity note, which goes perfectly with the spicy meat and simply spreads a touch of summer ... When autumn turns towards pumpkins, I could very well imagine using the duck tureen with figs instead.

Season the farce with olive oil, salt and Piment d'Espelette, but not too much as the terrine is already well seasoned.

Finally, fill the hollowed-out zucchini halves with the stuffing and then bake on the middle rack of an oven preheated to 200°C for about 20 minutes.

Bon Appetit!

This time we recommend the Marcillac Rouge "Lo Sang del pais" from the southwest of France as a suitable wine accompaniment , which goes well with meat dishes. smells of small berries such as sloe and mulberry and of Assam tea. Star fruit and laurel unfold in the mouth, it is pure and clear. Medium-weight, mild tannin, dynamic.

Alternatively, we recommend the Brouilly 2015 Georges Descombes . The bouquet is delicate and pure with aromas of plum and raspberry complemented by flint notes. The special freshness and fruit enchant you instantly! In the mouth, juicy aromas of ripe fruit unfold.

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Makrele mit süß-saurer Sardellen-Sultaninen-Kapern-Pinienkern-Sauce nach Elisabeth Raether | Maître Philippe & Filles

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