Marrow With Savory Stuffing
|Butter||2 1⁄2 Ounce (2 Ounce Plus 1 Tablespoon)|
|Vegetable marrow||3 Pound (1 Whole)|
|Onions||2 Medium, coarsely chopped|
|Green pepper||1 Large, white pith removed, seeded and coarsely chopped|
|Lean beef||1 Pound, finely minced|
|Tomatoes||4 Medium, blanched, peeled, seeded and coarsely chopped|
|Carrots||2 Small, scraped, cooked and diced|
|Salt||1 1⁄2 Teaspoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Chopped fresh thyme/1/2 teaspoon dried thyme||1 Teaspoon|
|Fresh white breadcrumbs||2 Ounce|
|Egg yolks||2 Medium, well beaten|
|Parmesan cheese||4 Ounce, finely grated|
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
With the tablespoon of butter, generously grease a large, oblong baking dish and set it aside.
With a long, sharp knife (a bread knife is ideal), cut the marrow [summer squash] in half, lengthways.
With a sharp edged metal spoon, scoop out and discard the seeds, making a cavity in the centre of each marrow [summer squash] half.
Place the marrow [summer squash] halves, side by side and with the cut sides upwards, in the prepared baking dish and set aside.
In a medium sized saucepan, melt 1 ounce [2 tablespoons] of the remaining butter over moderate heat.
When the foam subsides, add the onions and green pepper and fry, stirring occasionally, for 8 to 10 minutes, or until the onions are golden brown and the green pepper is translucent.
Add the minced [ground] beef and tomatoes to the pan and cook, stirring and turning occasionally to break up the meat, for 6 to 8 minutes, or until it loses its pinkness.
Remove the pan from the heat.
Stir in the diced carrots, salt, black pepper, paprika and fresh or dried thyme.
Set the mixture aside.
In a small mixing bowl, combine the breadcrumbs with the egg yolks and cream mixture.
Stir the mixture into the meat mixture in the saucepan and beat briskly to combine the stuffing as thoroughly as possible.
Pile the stuffing into the cavities of the marrow [summer squash] halves.
Lightly pat the stuffing down with the back of a wooden spoon so that the centres are domed slightly.
Sprinkle the Parmesan cheese over the stuffing.
Cut the remaining butter into small pieces and dot them over the cheese.
Place the dish in the centre of the oven and bake for 1 to 1 1/4 hours or until the marrow [summer squash] is very tender when pierced with the point of a sharp knife, and the filling is cooked and well browned.
Remove the marrow [summer squash] from the oven and transfer the halves to a deep, warmed serving dish.
Serving size: Complete recipe
Calories 2394 Calories from Fat 1131
% Daily Value*
Total Fat 131 g200.9%
Saturated Fat 70.7 g353.7%
Trans Fat 0 g
Cholesterol 790.2 mg263.4%
Sodium 5523 mg230.1%
Total Carbohydrates 145 g48.2%
Dietary Fiber 30.2 g120.7%
Sugars 72.1 g
Protein 168 g336.4%
Vitamin A 540.3% Vitamin C 675.6%
Calcium 209.3% Iron 110.3%
*Based on a 2000 Calorie diet