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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Kusa Mishi (Stuffed Zucchini) Recipe

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This recipe for Kusa Mishi (Stuffed Zucchini) is from Cooking with Mary, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 to 15 small zucchini
1 1/2 cup uncooked rice
1 cup diced lamb
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 tablespoon salt
1 can whole tomatoes
3 tablespoons tomato paste
Directions:
Directions:
Select 4 to 8 inch long zucchini. Cut off stem and core leaving sides and end intact. Mix rice and meat and seasonings with tomato paste. Mix well. This will be the stuffing. Loosely fill the zucchini by hand, packing will cause some breakage but it will get better after doing it for about 25 years. Use the bones of the lamb that you cut up for the stuffing and put on bottom of pan. Arrange zucchini next to each other and can make to layers. Blend can of tomatoes and add a can of water and pour over zucchini. Put on cover, bring to a boil and simmer on low for 30 to 40 minutes. Zucchini will be tender when pierced with fork and rice flaky. Pour juice over zucchini when serving.

 

 

 

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