Irkotta stuffed Marrows
Serves 4
Prep Time 30 mins
Cooking 40 mins
Level low
Ingredients
- 4, hollowed Marrows
- Half can Mayor Diced Onions
- 2, minced Garlic Cloves
- 2 Eggs
- 400g, mashed Hanini Irkotta
- 2 tablespoons Breadcrumbs
- 2 grated, one for mixture, one for topping Hanini Mature White Cheeseletes
- Salt & Pepper
- 4 medium, sliced Potatoes
- 3 tablespoons Three Hills Kunserva (tomato paste)
- 1 tablespoon Olive Oil
In a non-stick pan, fry the onion and garlic until translucent and then switch off heat. Scoop out the insides of the marrows leaving a hollow bowl. In a bowl add the Ħanini Irkotta, eggs, parsley, breadcrumbx, dried Ħanini Ġibna, the insides of the marrows, salt and pepper. Mix well together. Fill the marrows with the mixture, pressing the mixture in so that they are completely filled. In an oven dish, place a layer of potatoes and place the marrows on top of the potatoes. Drizzle with olive oil and some grated dried Ġibniet. Combine 3 tablespoons of Three Hills Kunserva with some water and add to the dish. Bake in a 200C oven for around 45 minutes or until the tops are golden.
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