Stuffed Marrows - Maltese Style
By: Louisefelice
Published: Monday, November 30, 2009 - 5:39pm

Ingredients




800 grms large marrows - not "zucchini" type but if only those are available use the largest possible.
1 large onion finely chopped
1 clove of garlic minced
2 fresh bay leaves
3 large tomatoes, chopped
2 tablespoons tomato paste
600 grams minced beef (Traditionally, 300gms meat and 300gms corned beef - the type you ge
150 grams of bacon (vegitarians can use 700gms of ricotta mixed with some 2 eggs beaten
4 tablespoons of grated parmesan cheese
Olive oil 
Semolina 
Sea salt & freshly ground pepper

Preparation

1 Preheat the oven to 180C/350F 2 Cut the marrows lengthwise in half and scoop out the insides with a teaspoon. Reserve about halp the pulp. 3 Fry the onion, garlic and bay in some olive oil until soft. Add the chopped tomatoes and tomato paste and cook for a further few minutes. 4 Place the bacon in a food processor and blend until finely minced. 5 Add the beef and bacon to the onion mix and cook until done. (vegitarians, add the ricotta mix) 6 Stir in the marrow pulp and then allow to cool. 7 Once cool add the eggs and cheese and season the mixture to taste. 8 Fill the marrow halves with the meat mixture and then lightly sprinkle with semolina. Place in a lightly oiled baking dish and then drizzle a little more olive oil over the filled marrows 9 Bake for about 45 minutes until the meat mixture is golden and crisp. Another alternative is to slice about 6 potatoes and an onion and place them on a dish, then add the stuffed marrows and cook the whole thing together. A great meal in one dish!

About


Great over a bed of roast potatoes - and also great cold!