Maltese Stuffed MarrowsPrep: 25 min Cook: 60 min Servings: 6by louise8 recipes>
Very common in the Maltese household, these stuffed marrows are just as good cold. Other recipes use rikotta for the filling but I prefer the traditional way.
- 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 tbls tomato paste
- 600 grams minced beef (Traditionally, 300gms meat and 300gms corned beef - the type you get in a can- was used - frugal gourmet style!)
- 150 grams of bacon (vegetarians can use 700gms of ricotta mixed with some parsley and a bit of milk)
- 2 eggs beaten
- 4 tbls of grated parmesan cheese
- Olive oil
- Sea salt & freshly ground pepper
- 1. Preheat the oven to 180C/350F
- 2. Cut the marrows lengthwise in half and scoop out the insides with a teaspoon. Reserve about half 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. (vegetarians, 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
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