Zucche Repiene
Small pumpkin filled with tunny fish and spice
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Ingredients

3 Small squashes (size of your fist)

Stuffing
3 egg yolks
8 oz tin of tunny fish with oil
1 tablespoon grated Parmesan
pinch of all-spice and pepper
small pinch salt

Tomato Coulis
1/2 finely chopped onion
Olive oil
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Instructions

1. Cut in half either three smal squashes ( the size of your fist) or six large courgettes - about six inches long.
   
2. Scoop out the insides with a dessertspoon, throwing away the seeds but preserving the pulp.
   
3. Mix the pulp with the above stuffing ingredients.
   
4. Fill the half pumplin shells with the mixture. Sprinkle with more grated Parmesan and bake in a moderate oven with a lid, 30 to 40 mins.
   
5. To make the Tomato Coulis - Sweat the onions in the olive oil, when cooked, pour in the tomatoes, salt and pepper. Stew for a further twenty minutes.
   
6. When cooked, pour over and serve the stuffed pumpkins.

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