Maltese Sausage & Mozzarella Stuffed Marrows
Who doesn't like stuffed marrows? Whether baked with potatoes, steamed, or boiled within a soup, these are definitely a Maltese favourite.
This is Ch-EAT's version of this dish. You can serve them with baked or mashed potatoes and vegetables. Gravy is optional.
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Ingredients for 4 persons:
4 Large Round Marrows
1tbsp Borges Extra Virgin Olive Oil
1 Onion (chopped)
2-3 Garlic Cloves (finely chopped)
400g Beef Mince (pork or lamb are also a good alternative)
100g Maltese Sausage Meat
1tsp Tomato Paste (kunserva)
1/2tsp Sugar
100g Tomato Sauce (sugo or polpa)
1 Egg
50g Parmesan Cheese (grated)
4 Fresh Mini Mozzarella Balls
Salt & Pepper (to taste)
Gravy (optional)
Directions:
1.Cut the tops of the marrows and remove the flesh using a teaspoon or a fruit dug ball spoon.
2.Coarsely chop the marrow flesh and set it aside.
3.In a small saucepan heat up the olive oil. Then add the onion and garlic and fry until they become tender.
4.Add the beef mince followed by the sausage meat. Season with salt and pepper.
5.Give them a good stir and fry on medium heat until the meat is nicely browned.
6.Add the tomato paste, sugar and tomato sauce.
7.Stir then add the marrow flesh.
8.Simmer for about 10 minutes on a low flame stirring occasionally.
9.Remove from heat and allow it to cool at room temperature.
10.Stir in the egg and Parmesan cheese (leave out some Parmesan for the topping)
11.Fill the marrows halfway through, place a mozzarella ball in the centre, then fill them to the top.
12.Sprinkle some Parmesan cheese and close them with the marrow tops.
13.Place them in a baking dish and bake in a pre-heated 220°c oven for about 40 minutes or until they start getting some colour.
14.Serve with baked or mashed potatoes. Gravy is optional.
Note:
You might end up with some extra filling. It is delicious to use with baked rice or pasta, or simply fill some bell peppers and bake. (same as the marrows)
