Baked Marrows Filled with Ricotta
Delicious served over a bed of Tomato Sauce! A quick and easy traditional Maltese dish for you to enjoy with your family and friends!
[adrotate group="2"] [adrotate group="4"]- 4-5 Marrows (Halved)
- 500g/17.6oz Ricotta
- 100g/3.5oz Back Bacon (Chopped into tiny pieces)
- 1 Onion (Small & Finely Chopped)
- 2 Eggs
- 3 Tbsp Grana Padano (Grated)
- Parmesan Cheese
- Salt & Pepper
- Olive Oil
- 600g/21oz Tomatoes (Crushed (Polpa))
- 1 Onion (Small & Finely Diced)
- 2 Cloves Garlic (Crushed)
- 1 Tbsp Fresh Oregano (Or ½ tsp dried)
- 1 Tbsp Fresh Basil (Or ½ tsp dried)
- Pinch Red Pepper (Flakes)
- 1 Tsp Sugar
- Salt & Pepper
Fry the onion in a little butter, when it has softened add the marrow filling and cook until softened.
Add the bacon and cook just for 2 minutes.
Remove pan from heat and discard any water in the pan left from the marrow filling.
Add the ricotta, grana padano cheese, eggs and season with pepper.
Fill the marrows, top with extra grana padano cheese, parmesan cheese and freshly grinded pepper.
Butter grease your baking dish, place the filled marrows and in between place sliced onions and garlic.
Top with sliced potatoes around the marrows and add more sliced onions and garlic on top.
Scatter fennel seeds over the potatoes, add a little water just to reach a quarter height of the dish. On top of the potatoes add small cubes of butter and season all over with salt and pepper.
Cover with foil and bake in oven 190C/375F for 1 hour 30 minutes.
Remove foil, turn up the oven and bake a further 30 minutes or until potatoes and marrows are browned on top.
Serve and place the marrows only on top of the Tomato Sauce.
Enjoy!