Tuesday, 4 October 2011

Fig, feta & olive pesto stuffed marrow


1 Marrow, feta, 1 fig, balsamic glaze, Basil oil, 30g basil, 30g kamalata 
 olives,1/2 clove garlic, 30g parmigiano, salt.

If you let a courgette keep growing you end up with a marrow - a juicy, fresh and delicious marrow that is perfect for stuffing with something rich and flavoursome.

1) Wash the marrow thoroughly and cut off the ends. Slice the marrow in half lengthways and then depending on the length of the marrow cut in half sideways. The average marrow will give you four pieces suitable for stuffing.

2) Using a spoon or a flexible filleting knife, remove the core where you may see seeds developing like a melon. For future reference, these seeds are edible, but the flesh you remove from the marrow centre can be discarded for this recipe.

3) Put the marrow pieces on a baking tray and roast them at 200 degrees for 30 minutes.

4) Genovese style pesto is incredibly fine and involves pulverising the basil literally one leaf at a time in your mortar and pestle - if you don't have the patience then you could use a blender but nothing will release the basil juice and create that silky Genovese texture like the traditional method. 

5) Once the basil is crushed to a fine pulp, add finely diced kamalata olives, minced garlic and parmeggian. Add a glug of basil oil until it has reached the desired consistency.

6) Rub a teaspoon of pesto onto each piece of marrow and crumble with feta and quarters of fig. Bake in the oven for 10 minutes and serve, drizzled with balsamic glaze.

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