Italian style stuffed marrow.

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 162.3

Total Fat: 7.8 g
Cholesterol: 14.5 mg
Sodium: 362.0 mg
Total Carbs: 15.4 g
Dietary Fiber: 5.1 g
Protein: 10.5 g

View full nutritional breakdown of Italian style stuffed marrow. calories by ingredient

Introduction

I have an allotment. Many of my recipes involve using up a glut... I have an allotment. Many of my recipes involve using up a glut...

Minutes to Prepare: 20

Minutes to Cook: 40

Number of Servings: 4

Ingredients

1 marrow.

1 tbsp olive oil

1 tbsp balsamic vinegar

swiss chard - large bunch, chopped

200g baby plum tomates, sliced

2 small onions (I used one red, one white)

2 cloves garlic

Italian herbs, salt and pepper to taste

1 pack low-fat mozzerella cheese.

Directions

Finely chop your onion and garlic and fry them in the oil until softenened. Add the tomatoes, italian herbs and allow them to soften on a low to moderate heat for about 10 minutes. Then add the swiss chard and balsamic vinegar and allow it to cook down for a little bit.

Slice the marrow into rings then remove the soft central flesh. I cut them about 3 - 4 inches because of the height of my dish. Place in the baking dish.

Add the basil to the filling and salt and pepper to taste. Fill the marrow rings then top with a thin slice of mozzerella. Bake in a moderate oven for about 20-30 minutes or until the marrow is cooked.

Serves two as a main dish, four as a side.

As of writing I haven't tasted it but I'll let you know...

Number of Servings: 4

Recipe submitted by SparkPeople user ANG_GRRR.