Maltese stuffed marrows

Stuffed vegetables.
CategoryDifficultyIntermediate

Very common in the Maltese household, these stuffed marrows can be eaten hot or cold.

Yields6 Servings
INGREDIENTS
 800 g large marrows.
 1 large onion finely (chopped).
 1 clove of garlic minced.
 2 fresh bay leaves.
 2 large tomatoes (chopped).
 2 tbsp tomato paste.
 600 g minced beef.
 159 g bacon.
 2 eggs (beaten).
 4 tbsp grated parmesan cheese.
 Olive oil.
 Semolina.
 Sea salt & freshly ground pepper.
METHOD
1

Preheat oven to 180c (gas mark 4).

2

Cut the marrows lengthwise in half and scoop out the insides with a teaspoon. Reserve about half the pulp.

3

Fry the onion, garlic and bay in some olive oil until soft. Add the chopped tomatoes and tomato paste and cook for a further few minutes.

4

Place the bacon in a food processor and blend until finely minced.

5

Add the beef and bacon to the onion mix and cook until done. (vegetarians, add the ricotta mix).

6

Stir in the marrow pulp and then allow to cool.

7

Once cool add the eggs and cheese and season the mixture to taste.

8

Fill the marrow halves with the meat mixture and then lightly sprinkle with semolina. Place in a lightly oiled baking dish and then drizzle a little more olive oil over the filled marrows.

9

Bake for about 45 minutes until the meat mixture is golden and crisp. A great meal in one dish.

ALTERNATIVES
10

Traditionally, 300gms minced beef and 300gms corned beef (of the type you get in a tin) was used.

11

An alternative is to slice about 6 potatoes and an onion and place them on a dish, then add the stuffed marrows and cook the whole thing together.

12

The bacon can be substituted for 700gms of ricotta mixed with some parsley and a bit of milk.

Nutrition Facts

Servings 6


Amount Per Serving
Calories 440
% Daily Value *
Total Fat 19.4g30%
Saturated Fat 6.3g32%
Cholesterol 172mg58%
Sodium 677mg29%
Potassium 872mg25%
Total Carbohydrate 18g6%
Dietary Fiber 4.2g17%
Sugars 7g
Protein 45.2g91%

Calcium 2%
Iron 111%
Vitamin D 26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

INGREDIENTS
 800 g large marrows.
 1 large onion finely (chopped).
 1 clove of garlic minced.
 2 fresh bay leaves.
 2 large tomatoes (chopped).
 2 tbsp tomato paste.
 600 g minced beef.
 159 g bacon.
 2 eggs (beaten).
 4 tbsp grated parmesan cheese.
 Olive oil.
 Semolina.
 Sea salt & freshly ground pepper.

Directions

METHOD
1

Preheat oven to 180c (gas mark 4).

2

Cut the marrows lengthwise in half and scoop out the insides with a teaspoon. Reserve about half the pulp.

3

Fry the onion, garlic and bay in some olive oil until soft. Add the chopped tomatoes and tomato paste and cook for a further few minutes.

4

Place the bacon in a food processor and blend until finely minced.

5

Add the beef and bacon to the onion mix and cook until done. (vegetarians, add the ricotta mix).

6

Stir in the marrow pulp and then allow to cool.

7

Once cool add the eggs and cheese and season the mixture to taste.

8

Fill the marrow halves with the meat mixture and then lightly sprinkle with semolina. Place in a lightly oiled baking dish and then drizzle a little more olive oil over the filled marrows.

9

Bake for about 45 minutes until the meat mixture is golden and crisp. A great meal in one dish.

ALTERNATIVES
10

Traditionally, 300gms minced beef and 300gms corned beef (of the type you get in a tin) was used.

11

An alternative is to slice about 6 potatoes and an onion and place them on a dish, then add the stuffed marrows and cook the whole thing together.

12

The bacon can be substituted for 700gms of ricotta mixed with some parsley and a bit of milk.

Maltese stuffed marrows