Stuffed Marrow
Ingredients
- 1 ea Marrow
- 5 ea Garlic, finely chopped
- 3 tbsp Fresh thyme
- 3 tbsp Extra virgin olive oil
- 2 ea Yellow onion – diced
- 1 1/4 lb Ground Beef
- 2 tbsp Tomato paste
- 2 tbsp Sun-dried tomatoes – finely chopped
- 3 tbsp Fresh parsley, chopped
- 1 ea 14.5 oz tins diced tomatoes
- 2 1/2 oz Grated parmesan cheese
- 2 1/2 oz Grated Pecorino cheese
- 3 ea Eggs – large
Instructions
- Split the marrow along its length into two pieces. Remove the seeds plus any stringy pulp and discard, creating two marrow "boats". Scoop about 1 cup of the marrow flesh out making the boats a little larger. Set the flesh aside until later.
- Bring a large deep pot of water to the boil. Pot has to be wide enough to hold the marrow halves. I use a cast iron Dutch oven. Lightly salt the water and while the water is coming to the boil preheat the oven to 350ºF.
- Turn the heat off under the Dutch oven and carefully place the two marrow halves in the hot water. Set aside.
- Preheat the oven to 350ºF. Line a roasting tin with foil.
- Crush the garlic and thyme together with a little salt and pepper in a mortar and pestle. Heat the olive oil in a large skillet. Add the onion, followed by the thyme and garlic mixture. Cook until softened. Add the ground beef, breaking up into small pieces and cook until the beef is browned, stirring often,
- Add the tomato paste and the sun dried tomato pieces to the beef mixture and continue to cook for another 5 minutes. Chop the reserved marrow flesh and add it to the sauce. Next, add the tinned tomatoes and parsley and continue cooking for an additional 10 minutes.
- Remove the pan from the heat and allow to cool before adding the eggs. They will scramble if mixture is to hot. Stir the eggs in well.
- Add half the parmesan and pecorino to the mix and stir well.
- Remove the marrow halves from the water and drain well. Brush the skin with oil and lay them in the roasting tin, side by side. Completely fill the "boats" with the mixture. Sprinkle the remaining cheese on top. Bring the foil up over the top and use it to keep the two marrow halves close together, leaving an opening for steam.
- Bake for 45 minutes then pull the foil back and raise the temperature to 400ºF. Bake for a further 5 minutes, long enough for the cheese to get brown and bubbly. Cut across into 4 or 6 segments and serve.