PROCEDURE: Fry lightly with olive oil, garlic and chopped parsley and chilli pepper as desired. When these ingredients are roasted, chopped cow meat is added and cooked. Everything is then mixed with pecorino cheese, breadcrumbs, eggs and the inside removed from the courgettes. Fill the courgettes that have been emptied and put them to cook in a pan where we have previously roasted some garlic cloves in olive oil. Cook by adding meat broth. The rule is to discover the pan where the courgettes are cooked.
Recipe to accompany, and also wanting to prepare, with a bottle of Rosso di Montalcino Beatesca.