Zucchini Stuffed with Soba Noodles and Beef in Beet Sauce
Appetizers • Japanese
Description
Zucchini stuffed with soba noodles and beef in beet sauce
Ingredients
- Courgette 1 piece
- Veal Tenderloin 5 oz
- Soba Noodles 0 oz
- Yellow Beets 1 piece
- Carrot ½ piece
- Garlic 2 cloves
- Natural Yogurt 5 fl oz
- Basil 2 sprigs
- Vegetable Oil 1 tablespoon
- Salt to taste
Step-by-Step Guide
Step 1
Wash and dry the beef. Remove membranes and tendons. Cut the meat into thin strips.
Step 2
Grate the carrot.
Step 3
Sauté the carrot and beef in vegetable oil.
Step 4
Boil the noodles in boiling water for 5 minutes.
Step 5
Cut off the part with the stem from the zucchini. Scoop out the flesh with a spoon.
Step 6
Combine the carrot, beef, and noodles, season with salt, and sprinkle with finely chopped basil.
Step 7
Stuff the zucchini with the resulting filling.
Step 8
Bake the beet in the oven at 200 °C for 40 minutes. Purée, mix with yogurt and minced garlic. Season with salt. Strain.
Step 9
Wrap the zucchini in foil, place in the oven at 190 °C for 30 minutes. Cut the vegetables into rings and drizzle with beet sauce. Season with pepper.
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