Stuffed Marrows (Qarabagħli Mimli Fil-Forn)
Marrow is a distinctive vegetable in the zucchini (courgette) family that withstands dry soil and grows well all over Malta. The common variety is round and green, and it could well be the country’s most popular vegetable, as every corner grocer sells them almost all year round. Marrow are very versatile: when new and tender, around the size of an egg, it’s best to blanch them and dress with lemon juice and olive oil. Once the size of oranges, they are great in stews and soups, and when larger, they are perfect for stuffing. The basic premise of this dish is to combine the vegetable’s flesh with minced meat, stuff it back in the skin, and bake it in the oven. Variations on the filling are endless, but I love the combination of pork, chilli and fennel.
Ingredients 14
Sauce
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 bay leaf
2 tbsp tomato paste, concentrated purée
500 ml vegetable stock (chicken stock)
Stuffed Marrows
1 tbsp fennel seeds
1 pinch chilli flakes, optional
1 tsp salt
4 marrows (round zucchini/courgettes), weighing about 300 g (10½ oz) each
1 egg
400 g minced pork (ground pork), not too lean – some fat adds moisture
2 tbsp dry breadcrumbs, plus extra to sprinkle
40 g parmesan, grated, plus extra to sprinkle
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Method 7
Heat the in a saucepan over a medium heat and add the , and . Sauté for 5 minutes, until the onion is soft and translucent. Add the and and simmer for 15 minutes, then remove from the heat.
Toast the in a dry pan until fragrant, then grind with a mortar and pestle along with the (if using) and .
Slice off the top fifth of each . Use a spoon to remove the interior flesh, leaving the shell a few centimetres (under an inch) thick. Finely chop the flesh of 2 of the marrows and reserve for the filling. Keep the leftover flesh from the other marrows for another recipe (e.g. throw it in a tomato sauce).
Preheat the oven to 200°C (400°F). Pour the tomato sauce into a deep baking dish (about 20 × 30 cm/8 × 12 in).
Whisk the in a mixing bowl and add the chopped , ground fennel, , and . Stir well. Stuff each marrow with the mixture.
Place the on top of the sauce and sprinkle with extra . Cover with foil and bake for 40 minutes.
Remove the foil, sprinkle some extra on the and cook for another 5–10 minutes to brown the tops. Serve with salad and crusty bread.
Simon Bajada's tips
To make a more substantial meal, these are often roasted on top of Maltese potatoes (see my recipe), omitting the sauce of this recipe.
Look for marrows in Turkish grocers, or use regular zucchini cut in half to make boats (and bake for 10 minutes less).
