Stuffed Chuchus with Prosciutto and Chicken

Place the chuchus in a pot, cover with boiling water, and cook until almost tender

Cook without covering until they're almost soft

Drain and let cool

Cut them in half lengthwise

Remove the pulp, leaving a 1cm border

Reserve the chopped chuchu for later use

Pound the pulp into small pieces and reserve separately

Preheat the oven to moderate temperature (170°C)

In a large frying pan, melt 2 tablespoons of butter, then add the onion and garlic

Cook until golden brown

Add the prosciutto and cook until the liquid has evaporated, about 3 minutes

Add the tomato, green onions, chicken, and chuchu pulp

Mix well

Remove from heat and reserve

In a small pot, melt more butter and add flour

Cook stirring constantly over low heat until golden brown, about 6 minutes

Add the chicken broth and cook stirring, until the mixture becomes thick

Add the milk and mix well

Add some pepper sauce, parsley, salt, and black pepper to taste, then mix with the reserved chuchu mixture

Stuff the chuchus with the mixture, piling it slightly in the center

In a small frying pan, melt 1 1/2 tablespoons of butter and add croissant crumbs

Cook until golden brown

Dust with crumbs over the stuffing

Place the stuffed chuchus in a baking dish or refractory mold

Bake in a preheated moderate oven (170°C) to warm through or until golden brown, about 6 times.