I’m very excited to be presenting to you my very first guest blogger – my cousin Dathan. Like me, he is Maltese living in England and this is a classic Maltese dish – his end product makes my mouth water!
“Up to a few months ago, I would have never thought I would be eating vegetables, let alone writing, or guest-blogging, about it. Then I don’t know why, but a few weeks ago I bought 4 marrows from the greengrocer. So I HAD to do something with them. I went for this dish that my Nanna Katie used to make (which I used to greedily half-eat by only having the stuffing) with some changes.
So, I bought four biggish marrows (qargha baghli) and cut them towards the top. I then “carved” them by scooping them and keeping the pulp for the sauce. The marrows where then boiled until they were softer – not too soft as I feel it’s better if there is some “bite” to them.
For the sauce, I first fry some finely chopped garlic and onions in olive oil. I then add the mince (beef or pork would do – or even both mixed) and the pulp from the marrows, also chopped. I then add Dolmio sauce for bolognese – purists can do their own sauce from scratch, but why complicate things?
The sauce needs to be quite watery – so I add water as required.
The sauce is finished by adding freshly chopped parsley, seasoning and chilli to taste – I use this very sparingly.
Then the fun begins – the sauce is stuffed into the marrows, stopping just below the top. I then finish this by topping up with grated cheese – I used cheddar, since this melts into the sauce. You could use Parmesan cheese for a bit more flavour. I place any left-over sauce at the bottom of the dish.
I then put everything in a medium heat oven for 15 minutes or till the cheese melts. Again, I prefer it if the marrows aren’t too soft.
I serve them simply with some bread for dipping into the sauce. I guess you could serve with rice or even potatoes.
Voila – stuffed marrows a la Dathan”