Neapolitan Stuffed Marrrows
|Long grain rice||8 Ounce (225 Gram / 1 Cup)|
|Chopped tomatoes||14 Ounce (400 Gram / 1 Large Can)|
|Garlic||1 Clove (5 gm), crushed|
|Basil||30 Milliliter, chopped (2 Tablespoon)|
|Tomato puree||15 Milliliter (1 Tablespoon)|
|Ground black pepper||To Taste|
|Mozzarella cheese||8 Ounce, sliced (225 Grams)|
|Basil sprig||3 (For Garnish)|
|Mushroom focaccia||1 (For Serving)|
|Lettuce||1⁄2 Cup (8 tbs), topped with a drained jar of italian vegetable antipasto and drizzled with olive oil (For Serving)|
|Cucumber||1⁄2 Cup (8 tbs), topped with a drained jar of italian vegetable antipasto and drizzled with olive oil (For Serving)|
|Freshly ground black pepper||To Taste|
Cook the rice in plenty of boiling, lightly salted water for 10 minutes.
Drain thoroughly and return to the saucepan.
Add the canned tomatoes, the garlic, if using, the basil and tomato puree and season to taste.
Halve the marrows lengthways and scoop out the seeds.
Lay in a roasting tin (pan) containing enough cold water to cover the base of the tin.
Spoon the rice mixture into the marrows.
Cover the tin with foil and bake in a preheated oven at 190Â°C/ 375Â°F/gas mark 5 for 50 minutes.
Remove the foil and top with the sliced Mozzarella.
Return to the oven and cook for a further 5-10 minutes until the cheese is melted and bubbling.
Transfer to serving plates and serve with mushroom focaccia and a lettuce, cucumber and antipasto salad.