I have once again found such beautiful ingredients here in Finland, so I had to start cooking. This dish really contains the taste of the season. I stuffed a yellow courgette with a chanterelle, new onion and pearled spelt mix, and I think that everyone quite liked it. Here are the instructions.
Ingredients for the stuffed courgette:
1 large yellow courgette
100 g chanterelles
1 new onion of the season
1 dl pearled spelt
150 g grated emmental
1 vegetable stock cube
1 tbsp vegetable oil
1/2 tsp ground black pepper
Cook the pearled spelt in water with an added vegetable stock cube until tender. This takes about 15 minutes.
Chop the onion finely and cook it in vegetable oil until soft.
Cut the courgette in half lengthwise and carve two hollow boats from it, save the pulp from the inside. Then quickly cook the halves in a pan in little vegetable oil so that they get a bit warmed on each side.
Add the courgette pulp into the onion pan, and then also add the finely chopped chanterelles. Cook the mix for a few minutes and then add the cooked spelt (where any excess water has been removed from) and half of the grated emmental into the pan. Season with ground black pepper. I didn't add any extra salt as the stock cube already made the spelt quite salty and the cheese adds a certain saltiness as well.
Fill the courgette boats with the spelt and chanterelle mix and sprinkle the rest of the cheese on the top.
Bake them in the oven at 200C for about 20 minutes until the crust is crisp and the courgettes have cooked, but still have a certain bite to them.
You can serve some sauteed chanterelles on the side like I did. Just cook them in butter with chopped onion for a few minutes and maybe add some salt and pepper.
I also served pettuleipä with this dish (wartime bread, where part of the flour has been replaced by ground tree bark) that I bought at the 18th century market in Isokyrö. It was plenty chewy, but actually tasted a little of pine.
So, that's the dish, I hope you enjoyed this post! See you soon!