Ciulama de dovlecel cu perișoare de pui

Ingredients

For the meatballs

• 1 kg ground chicken (75% breast and 25% boneless thighs)
• 1 medium onion (150 g)
• 200 ml rice
• 8 g fresh parsley
• 2 eggs
• 1 teaspoon fine salt
• 1/2 teaspoon ground pepper
• 1 teaspoon dried basil

For cooking

• 1500 ml water
• 1 teaspoon fine salt

For the ciulama

• 2 medium zucchini (600 g)
• 1 medium onion (150 g)
• 100 g butter
• 100 g flour
• 150 ml milk
• 1/2 teaspoon nutmeg
• 1/8 teaspoon ground pepper
• 1 teaspoon fine salt
• 4-5 garlic cloves
• 1/4 teaspoon fine salt
• 1/4 teaspoon ground pepper
• 15 g dill

Preparation

1. Mix the ground chicken well with the chopped onion, rice, parsley, eggs, 1 teaspoon salt, 1/2 teaspoon pepper and basil. Shape into meatballs. 2. Put 1500 ml water and 1 teaspoon salt in a pot. When the water boils, add the meatballs, cover and cook for 20 minutes, until the meat is cooked through and the rice has doubled in volume. 3. Lift the meatballs into a sieve and reserve 500 ml of the cooking broth; discard the rest. Pour the reserved broth back into the pot, add the onion chopped for the ciulama and cook for 5 minutes, until translucent. 4. Peel and seed the zucchini, then cut into small cubes. Add them to the pot and cook for 15 minutes, until they mash easily with a fork. 5. In a pan, melt the butter over medium heat, sprinkle in the flour and stir for 3 minutes. Gradually pour in the hot milk, stirring constantly, then cook the sauce for 2 minutes, until smooth. Add the nutmeg, 1/8 teaspoon pepper and 1 teaspoon salt. 6. Peel and crush the garlic, add it to the zucchini and purée everything. Stir the purée into the flour sauce and mix well. 7. Arrange the meatballs in an ovenproof dish and pour the ciulama over them. Taste and, if needed, sprinkle with another 1/4 teaspoon salt and 1/4 teaspoon pepper. 8. Bake the dish at 180°C for 10 minutes. Take it out when the ciulama is gently bubbling around the edges and sprinkle with the chopped dill.