Sides & Salads

Stuffed Vegetables

A tasty twist on a classic ‘cucina povera’ style meal, this dish combines a handful of ingredients and fresh seasonal vegetables to create a budget-friendly dish.
Cook with:
Filippo Berio Extra Virgin Olive Oil
Serves: 4 as a main, 6 as a side dish
Preparation time: 30 minutes
Cooking time: 20 minutes

Ingredients:

  • 200g farro or pearl barley
  • 2 tbsp Filippo Berio Extra Virgin Olive Oil
  • 1 tbsp Filippo Berio Classico Olive Oil
  • 3 red onions, thinly sliced
  • 200g gorgonzola, torn into small pieces
  • 40g lightly roasted walnuts, roughly chopped
  • 1 small bunch basil, leaves torn
  • 1 small bunch parsley, roughly chopped
  • 2 aubergines, halved
  • 2 tomatoes, top sliced off and inside scooped out
  • 4 portobello mushrooms

Method:

  1. Pre-heat the oven to 200ºC.
  2. Boil the farro according to packet instructions. When cooked, drain and transfer to a bowl. Add 2 tbsp Filippo Berio Extra Virgin Olive Oil and season to taste.
  3. Fry the sliced onions in Filippo Berio Classico Olive Oil until soft, then increase the heat for 1-2 minutes to slightly caramelise.
  4. Add the onions, gorgonzola, walnuts and herbs to the farro and stir to combine.
  1. Place the aubergines onto a tray and roast for 15-20 minutes. When cooked, scoop out around half of the flesh. Add this to the farro mixture.
  2. Stuff the farro mixture into each of the vegetables, place onto a lined roasting tray and bake for 15-20 minutes until the vegetables have softened.
  3. Drizzle with Filippo Berio Extra Virgin Olive Oil and serve.