Baked Stuffed Marrows
Serves 4
Prep Time 30 mins
Cooking 90 mins
Level medium
Ingredients
- 4, large Marrows
- 2, chopped Garlic Cloves
- Olive Oil
- 2 tbsp Three Hills Kunserva (tomato paste)
- 600g Minced Meat
- 200g Mayor Polpa (tomato pulp)
- 2 Eggs
- 1Kg Potatoes
- 50g, grated Hanini Pekorin Mature Cheese
- Chopped Parsley
- Salt & Pepper
Wash and cut the tops of the marrows. Scoop out the insides with a spoon taking care not to puncture the outer skin. Chop the pulp and put in a bowl. In a large frying pan heat some oil and quickly fry the onions and garlic, taking care not to brown. Stir frequently. Lower heat and add the Three Hills Kunserva followed by the minced meat. Add the Mayor Polpa. Stir and continue cooking until the meat is browned. Add the chopped marrow pulp, and cook for a few more minutes. Remove pan from heat and allow cooling. Preheat the oven to 200ºC. Add the eggs, Hanini Pekorin, parsley and seasoning to the mixture and mix well. Fill the marrows with the mixture and place them on a bed of peeled and sliced potatoes. Bake in a hot oven for 1 to 1½ hours.
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