Monday, March 30, 2009

Couregettes with cheese

  • 1kg. young couregettes
  • butter for greasing
  • breadcrumbs for sprinkling the baking pan
  • 150g. kachkaval or cheese
  • 50g. butter
  • 1 bunch of parsley
  • salt and pepper
  • 2dl. sour cream
Wash couregettes, cook about 15 minutes in slightly salted water to get soft, but not overcooked. Cool and cut lenghtways. Grease the baking pan or a fireproof dish with butter or oil, sprinkle with breadcrumbs. Arrange the couregettes. Grate cheese, mix it with chopped parsley and fill with it the couregette halves, add saltr and pepper, cover with thin slices of butter or margarine and sprinkle with breadcrumbs. Preheat the oven to 180-200°C and bake about 30 minutes, until the chhese melts and gets slightlybrown. With couregettes stuffed this way serve sour cream mixed with some sugar to taste, as well as the freshly baked pogatcha.



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