500g (1b) minced pork
2 cloves garlic
1 handful spring garlic (ajetes)
200g (7oz) wild mushrooms
1 tin foiegras
Slice the courgettes lengthways; if they are very large slice each half in two. Remove the flesh and put to one side
Cook the courgettes in a pan with salted boiling water for five minutes drain well and put to one side
Crush the garlic in a mortar, mix with the mince and leave to marinate for an hour. Meanwhile, finely chop the oven, ajetes and carrot, and fry in a little olive oil.
When the vegetables are soft, add the meat and a pinch of salt, stir well and add the sliced mushrooms. After a few minutes add the flesh from the courgettes and cook on a low heat for ten minutes. Beat the eggs and ass together with the tin of foiegras, and mix thoroughly.
Stuff the courgettes with this mixture and place in an ovenproof dish. Prepare a béchamel and cover each courgette with the sauce. Sprinkle with grated cheese and grill.