STUFFED MARROW / ZUCCHINI RIPIENE CON MOZZARELLA
Autumn sees the Garden giving its best so im out this morning picking a Medium Marrow, Runner Beans, Whole Beans, Carrots, Onions,Perpetual Spinach and Fresh Herbs…so vegetable stuffed Marrow springs to mind.
INGREDIENTS
1 x Medium Sized marrow
1 onion chopped fine
2 celery stalks Chopped Fine
1 carrot Chopped Fine
1 Leek Chopped Fine
2 tbsp. each butter, oil and tomato puree
2 x 400g tins chopped tomatoes (with no Garden San Marzano’s to use im forced to use the next best thing)
˝ tsp Dried Oregano
˝ tsp Dried Thyme
Small handful freshly shredded basil leaves
50g / 2oz fresh breadcrumbs
25g / 1oz grated cheddar cheese
100g / 4 oz. mozzarella, sliced
Salt and pepper
Right let’s get on………………………
Finely dice the onion, celery and carrot. Slice the marrow into thick rings of around 4cm / 1 1/2 inch thick, and remove the peel unless young and tender and scoop out the seeds. Lay in a single layer in a baking Dish.
I prefer the Marrow to be slightly firm to the bite so leave the skin on,but your choise.
Melt butter and oil in a frying pan. Add onion, celery and carrot and fry until soft and lightly golden. Add the tomato puree and fry for 2-3 minutes, then add the tomatoes. Stir well. Bring to a simmer, season with the dried herbs and salt and pepper and cook for 20 minutes or until thick and flavourful. Stir in the basil.
Stuff the sauce into the marrow rings and arrange the sauce in and around the marrow. Cover with foil and bake in a 200C 400f oven for around 30 minutes or until the marrow is tender. Mix together breadcrumbs and cheddar and sprinkle over the marrow. Arrange the mozzarella over the breadcrumbs. Bake without the foil for 10 minutes, or until the cheese has melted and the breadcrumbs are golden.
Really enjoyed todays supper,especially when your getting lots of Goodies from the Garden.
Gazza
