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Calabacitas Rellanos ~ Zucchini Stuffed with Capers and Almonds

February 25, 2010

Many of the merchants who established small neighborhood merchantiles were Armenian, not Mexican or Spanish. They account for the wide use of almonds, capers and saffron that flavor many of the homestyle New Mexican  dishes of the 1950’s.

6 medium zucchini or grey squash
1 medium onion, chopped
1 small bell pepper, chopped
1 medium tomato, peeled and diced
2 TBL raisins
1 clove garlic, minced
oregano to taste
1 TBL capers
1/2 c. toasted slivered almonds
4 TBL oil
whites of 2 hard cooked eggs

Wash squash and cut off ends but do not peel. Cook in boiling salted water about 5 minutes. Cut a lengthwise slice off one side of each. Scoop out pulp, leaving a strong shell. Chop pulp coarsely.

Saute all the almonds in oil. Add garlic, onion and pepper. Continue to cook until the vegetables are limp. Remove from heat and add to pulp along with the diced tomato, oregano, capers, raisins and whites of eggs. Season to taste. Mix well.

Stuff shells and place in well greased baking pan. Dot with butter. Pour about 1/2 c. of water in pan and bake in a moderate oven about 20 minutes. Filling may be sprinkled with a little dry white wine before baking, if desired.

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