Mixed Pepper & Tomato Stuffed Marrow
Cooking / Preparation Time - 45minutes
1 x Large marrow - sliced into 4 even sized pieces
1 x White onion - Finely sliced then cubed
2 x Large cloves of garlic - Crushed and roughly chopped up
1 x Yellow pepper - Core removed and roughly cubed
1 x Red pepper - Core removed and roughly cubed
1 x Tin of good quality tomatoes
2 x Fresh tomatoes - Roughly cubed
Generous glug of white wine (1 cups worth)
1 x Courgette - Sliced into ribbons using a peeler
Handful of fresh basil
Handful of fresh parsley
Salt, black & white pepper
Generous glug of olive oil
Prosciutto - Allow one slice per serving (leave out for vegetarians!!)
Start by slicing up the marrow into four even sections, remove any seeds or soft flesh from the centre- you should be able to do this easily with a spoon. Drizzle with olive oil, sprinkle with salt & pepper and place on a baking tray and cook in the oven at 190 degrees Celsius for 20 mins.
Once the marrow is in the oven combine the onion, peppers, fresh tomato and garlic in a large pan, season with salt and pepper and add a large glug of olive oil, cook on a medium heat for 5 mins then add the white wine and let this cook for a further 5 mins, once the wine has cooked off add your tin tomatoes and cook for a further 10 mins. Roughly chop the fresh basil and parsley (ensuring that you wash it first and that you save a small amount of both to garnish with) and mix it through the tomato and pepper sauce. Taste just in case you need to up the seasoning, a sprinkle of white pepper works really well with this dish...don't be shy!
After the marrow's been cooking for 20 minutes take it out. For the two middle sections of the marrow that need a bottom to stop all the filling falling out add the strips/ribbons of courgette ensuring they cross over and entirely cover the bottom of the marrow. For both the end pieces of the marrow slice off the end bit so that the marrow stands up on it's on and is ready to have the filling added.
Shred the prosciutto and add to the filling then spoon in the tomato and mixed peppers, splitting it evenly across the 4 sections of marrow.
Put back in the oven for a further 5-8 minutes then serve immediately adding a last sprinkle of the remaining fresh basil and parsley along with some extra black pepper.
Serve solo, with a simple crisp gem lettuce salad or with potatoes which ever way you fancy.