A classic of Genoese cuisine in the oven and as finger food. Perfect in every season

Courgettes, eggplants, peppers, onions and tomatoes. These are the traditional protagonists of the traditional Genoese stuffed vegetables. To be served both as a starter and as a second course. Baked filled vegetables are a great classic of Genoese cuisine.

Ingredients: 8 courgettes, 4 eggplants of average size, 4 peppers, 4 fairly big white onions, 4 tomatoes, 200 grams of stale bread, breadcrumbs, 2 spoonfuls of grated parmesan cheese, milk, 200 grams or minced meat or cooked ham or mortadella (Bologna sausage) - (the doses vary depending on your tastes), 2 eggs, garlic, parsley, marjoram, oil, butter and salt.

Preparation. Clean all the vegetables and boil them (except the tomatoes) in hot water for about ten minutes. Meanwhile, put the bread broken up into pieces in a bowl dipped in milk to soften it. Strain the vegetables, leave them to cool and empty them, removing the pulp from them (keep it for the stuffing), taking care, however, to keep them thick enough. Brown the meat in a frying pan with some olive oil and a little butter, salt it, and once cooked add it to the stale bread. Then put in the vegetable pulp, the marjoram, the salt, the parmesan cheese, the eggs, a dash of oil, the ham or mortadella to taste and mix well. Then take the emptied vegetables, fill them with the prepared stuffing, sprinkle them with breadcrumbs and put them in a well greased baking-pan and cook in the oven for half an hour at 180 degrees.