Elena Rosini lives in a little second-floor flat in an old building in the heart of Siena. She works every day and likes to cook good, simple food for her and her partner. You can see the care she takes and that she cooks with love as she constantly tastes and adjusts the recipe.
We visited Elena in summer and she showed us how to stuff and cook round courgettes (zucchini) and large tomatoes. However, she told us that throughout the year, from the first courgettes to summer aubergines (eggplants), autumn mushrooms and winter pumpkins (squash), there will be a way to stuff them. You can serve them at room temperature or hot, for summer or winter accordingly and, once cold, they reheat really well for a quick meal. Cooking them partially under foil stops them drying out and intensifies the flavour.