Wednesday, 19 December 2012

Stuffed Marrow with Mozzarella & Herbs

Mum gifted me a rather large marrow which I had no idea how to cook. After various searches I came up with this. I was determined to use some fresh herbs from my wee garden and I'm currently having a love affair with buffalo mozzarella, so viola!



Ingredients
(serves 2)
Takes 60 minutes (including cooking time)
  • 2 tbsp olive oil
  • 3 cloves garlic, finely chopped
  • 1 sprig fresh rosemary, leaves finely chopped
  • bag spinach (depends how big your marrow is), leaves roughly chopped
  • 1 tsp freshly ground fennel seed (or 1/2 tsp tarragon)
  • large handful fresh basil leaves, roughly chopped
  • Freshly ground pepper, salt to season
  • 1 large mozzarella ball, diced
  • 1 large marrow, halved & hollowed out
  • 2 free range eggs
  • 250ml (1 cup) milk
Method
  1. Preheat oven to 200 C.
  2. Heat olive oil in a large fry pan over low-medium heat & stir in garlic, cook until slightly brown, 2-3 minutes. Add rosemary and cook for a further 1-2 minutes.
  3. Add in spinach, handful at a time until wilted.
  4. Transfer to a bowl, add fennel, basil and season. Let it cool. This mixture smells divine!
  5. Add mozzarella.
  6. Cut marrow in half & trim ends. Hollow out creating a bowl, leave a 2cm shell.
  7. Discard flesh & seeds.
  8. Place spinach mixture into each half.
  9. Whisk 2 eggs & milk in a bowl, lightly season & pour over spinach mixture.
  10. Bake until quiche filling is set & marrow shells are tender, about 40 minutes. Enjoy!


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