Stuffed baby marrows and tomatoes
| Recipe By: | Prue Leith Chefs Academy |
| Serves: | 8 |
| Cooking Time: | 15-20 minutes |
| Prep Time: | 30 minutes |
Ingredients
- 2 anchovy fillets
- 5 g garlic, finely chopped
- 5 g basil
- 100 ml low fat milk
- 150 g plain bread crumbs
- 50 g grana padano cheese, grated
- 2 eggs
- 20 g pine nuts, toasted and chopped
- 20 g dried mushrooms (optional)
- 200 g cherry tomatoes
- 350 g baby marrows
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Cooking Instructions
- Cut the baby marrow in half lengthwise and blanch in boiling water for 2-3 minutes.
- Using a melon baller or a tea spoon scoop out 1/3rd of the flesh from the center.
- Cut the tops off the cherry tomatoes and scoop out the inside pulp, but not the flesh.
- To make the filling, combine the flesh from the baby marrow with the garlic and half of the basil, the anchovies, pine nuts and grana padano cheese.
- Add the bread crumbs to the milk and allow to soak for about 10 minutes, then squeeze the milk out and add the bread to the vegetable mixture.
- Hydrate the dried mushrooms in a tiny bit of boiling water. When soft, finely chop and add to the vegetable mixture.
- Add the eggs.
- Briefly blitz the mixture in a blender.
- Fill the baby marrows and the cherry tomato with the mixture and bake at 180°C for about 15 minutes.
- Remove from the oven and sprinkle a pinch more grana padano on top and bake again for 5 min.
- Use basil or pea shoots for garnish.
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