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Stuffed Vegetables

10 May

Tonight’s meal is a weird comedy of errors that turned out half decent. The story started 35 years ago in Malta. When I was little, my grandmother would make stuffed marrows. (For the uninitiated, marrows are similar to a zucchini in texture, but are round and mostly hollow.) She would hollow them out and stuff them with pork mince, vegetables, cheese and bread. Sometimes she would even make a soup out of it.

I have been trying for more than 10 years to buy marrows. When I was a child, they were in plentiful supply as my grandfather would grow them in the yard. They are not so easy to source here, and as a result, my desire to emulate my grandmothers master piece has been left on the back burner. Until recently. By chance, I noticed some over sized squash which I think MAY do the trick (kind of). Lets just say that this was error number one.

[  SERVES: 4  |  TIME: 45 MIN  |  COST: $6  ]
[  JOES’ RATING: 3.5 / 5  |  MY RATING: 2.5 / 5 ]

INGREDIENTS

Vegetables to stuff: Marrows, zucchini, eggplants, capsicums
500 gm pork mince
1 onion
3 cloves garlic
1 tin tomatoes – mistake #2
1 small tin tomato paste – mistake #3
½ – ¼ cup parsley
3 bay leaves
Pecorino Cheese
salt and pepper to taste
1 egg

Method (What I did)

  1. Hollow out the vegetables. If using zucchini or marrows, reserve about half of the pulp. Dice the vegetables
  2. In a saute pan, saute the onion and garlic until tender.
  3. Add the mince and cook well. Add the reserved seed pulp, mixing well and cook for a few minutes.
  4. Add the tomatoes, bay leaves and parsley. Simmer for several minutes until the sauce is reduce.
  5. Carefully stuff the vegetables and bake in a moderate oven until tender – about 30 – 45 minutes.
  6. Season well, and serve with grated pecorino cheese.

Method (What I should have done)

  1. Hollow out the vegetables. If using zucchini or marrows, reserve about half of the pulp. Dice the vegetables.
  2. In a saute pan, saute the onion and garlic until tender.
  3. Add the mince and cook well. Add the reserved seed pulp, mixing well and cook for a few minutes.
  4. Remove from the heat and allow to cool.
  5. Mix 1 egg and a handful of grated cheese through the cooled mince mixture.
  6. Carefully stuff the vegetables and bake in a moderate oven until tender – about 30 – 45 minutes.
  7. Season well, and serve with grated pecorino cheese.

Observations

  • I was -really- upset with myself over this simple error. I turned a egg and cheese based meal into a tomato based meal and it really made me quite sad. It was nothing like I wanted – at all. Nevertheless, the meal was quite tasty. It just wasn’t my Nana’s recipe.
  • Diabetic Note: This meal is lacking carbs, so you may need to have a slice of bread with it.
  • Ethical Note: I love how this recipe uses the seeds / pulp from the marrows. This source of nutrition is often over looked as waste when it is perfectly editable. Experiment with seeds and vegetable pulps to use more of the product. The unethical part of it is the meat. Where possible, chose free range pork.
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Posted by on May 10, 2012 in Uncategorized

 

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