Stuffed zucchini, turte, and mushroom pie a la Scânteia

Returning to innocence means taking a look into your own soul and relearning what joy means. Gathering dozens of children who turn every drop of color into a new look at tomorrow’s day, for whom the blessing of the future is unceasing, that means dedicating your life to the community, giving everything you hold dear. Education, artistic joy, dance, an appreciation for beauty, gentleness, and so much more – we found it all in Scânteia, with Mrs. Ana Zăbavâ, a person to whom the Almighty has generously poured gold into her heart.

Mrs. Ana is the cultural leader of the commune, and together with the hardworking people of Scânteia, she takes care of the local children throughout the year. She has put her hand on every little thing and transformed the local Cultural Center into a space where children can paint, learn, be creative, and be themselves in their childhood. Icon exhibitions on glass, archaeological relics from the Cucuteni Era, small treasures, traditional textiles, even a library with an impressive number of volumes – you can find it all at the Center.

Today, we were invited to savor local recipes lovingly prepared by the welcoming people of the commune. Alongside Mrs. Ana, distinguished village ladies cook stuffed zucchinis with meat, baked flatbreads under a lid, and a mushroom pie. Here’s the recipe:

Stuffed Zucchinis with Meat

Ingredients:

– 4 young zucchinis

– 400 g ground meat (pork/beef)

– 50 g rice

– 2-3 green onions

– 4-6 tomatoes

– 500 ml tomato juice

– Salt

– Pepper

– Thyme

– Water

Preparation:

1. Cut the young zucchinis in half widthwise and hollow them out with a teaspoon. Also, slightly trim the ends for stability in the pot.
2. Lightly sauté the onions in oil with a few finely chopped tomatoes. Mix with the ground meat and washed rice. Add salt, pepper, and thyme to the filling.
3. Fill the zucchini halves with the meat mixture. Place a slice of tomato on top of each zucchini as a cap.
4. Arrange the stuffed zucchinis in a cast-iron pot. Add a little water, tomato juice, and a few sprigs of thyme. The zucchinis should be about three-quarters submerged in liquid. Cover the pot with a lid and cook until the meat is tender.
5. Stuffed zucchinis are served with yogurt or sour cream and go perfectly with baked flatbreads.