Tuesday, 4 October 2011

Pork stuffed marrow


   1 Marrow, 300g sausage meat, 1 leek, 20g parmigiano, 1 tablespoon butter
Serves: 2 Preparation: 40 minutes

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) Finely chop the leek and sautee in a little butter for 2-3 minutes.

5) Combine the sausage meat with the leek and half of the finely grated parmeggian and stuff the marrow pieces. Sprinkle with the remaining parmeggian and bake in the oven for 10 minutes at 200 degrees.

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