Stuffed Courgettes with egg-lemon sauce

Stuffed Courgettes

(in egg and lemon sauce)

By Christine Maragoula

E’ Class

Ingredients

(for 4 people)

500 grams minced beef

8 courgettes

½ cup of rice

1 onion, finely chopped

½ cup of olive oil

1 tablespoon vinegar

2 teaspoons salt, 1 teaspoon pepper

1 egg

1 lemon

Method

In a bowl mix together the minced beef, the onion, the rice, 1 teaspoon of salt and ½ teaspoon of pepper, 4 tablespoons of olive oil and the vinegar. Then we take the courgettes, cut both ends and scoop out the soft flesh from the middle, forming a small tube. Stuff the courgettes with the meat and rice mixture, and put them in a cooking pot. We fill half the cooking pot with water, add the rest of the salt, the pepper and the olive oil. Bring to the boil, and let it simmer for about 45 minutes. When it is ready, we whisk the white of an egg in a bowl until it stiffens, we add the egg yolk and the juice of one lemon and keep on whisking for a while. We add a few tablespoons of the warm broth from the cooking pot and then quickly we pour the egg-lemon mixture in the pot. We shake the pot so that the lemon-egg sauce mixes well with the broth and our dish is ready.