Filled squashes with Tonnotto and Aliciotte

Ingredients for 4 persons

• 8 squashes
• 1 jar 300g of Tonnotto
• 1 box or jar 46gr of Aliciotte
• 2 eggs
• 2 onions
• 1 stale bread
• 50g of grated Parmesan cheese
• 40g of salted capers
• 1 sprig of marjoram
• extra virgin oil
• milk
• salt
• pepper

Preparation

Wash the zucchini and boil them in slightly salty water for 5 minutes. In the meantime cut the bread in pieces and them soak in a bowl with milk. Slice the onions and let them fry in a pan with 3-4 spoons of oil. Add the aliciotte and melt them with the chopped onions. Drain the zucchini, cut the caps and remove the flesh, being careful to not crash them. Keep apart the emptied zucchini, add the pulp to the chopped onions and let flavour for 5 minutes. Drain and squeeze the soaked bread, crumbled the tonnotto and wash the capers from the salt. Collect all in a bowl, add the eggs and the Parmesan cheese, season with the finely chopped marjoram and 1 pinch of pepper and stir until having a homogeneous mixture. At the end set for salt and pepper. Stuff the zucchini with the mixture, arrange them in a pan covered with oven paper and dress with a some oil. Bake in the oven pre-heated at 180�C and cook for 20 minutes (golden crust).