Zucchini Stuffed with Amaretti and Pistachios

from Orietta Siviero through Hedonistic Hiking
via Dick Lonergan, Anne Halsted and Wells Whitney

serves 8 generously

1 pound zucchini (tonde or 8-ball are best to stuff)
1 onion, chopped
olive oil
2 tablespoons basil, chopped
3 amaretti biscuits, crumbled
4 ounces grated Parmesan cheese
1 ounce (1/4 cup) shelled and toasted pistachios, chopped
salt and pepper

Heat a broiler.

Boil the zucchini whole in salted boiling water leaving them slightly crunchy (about 15 minutes). Cut the zucchini in half and scoop out the flesh with a spoon, saving both the flesh and the zucchini shells. Chop the onion and fry in a little oil. Add the chopped zucchini pulp to the onion and cook for 3 minutes. Take off the heat and add the chopped basil, crumbled amaretti, grated cheese, chopped pistachios and salt and pepper to taste. Fill the zucchini shells with the mixture, molding it high, and broil for 5 minutes. Serve warm.

Without a doubt oneofthe most entertaining evenings during our week in Tuscany last June was the afternoon and evening spent with the lovely Orietta. Here we're happy to share one of her tasty recipes and remember her wonderful smile.