Issue link: https://maltatoday.uberflip.com/i/1153841
FOOD 12 | SUNDAY • 11 AUGUST 2019 maltatoday • 2 large marrows • 250g tomato polpa • 2 sun-dried tomatoes • 1 onion • 1 garlic Clove • 1 yellow or red bell pepper • Bay leaf • 1 can of any of your favourite beans (Red kidney, lentils, chickpeas, black beans) • Nutritional yeast for topping • Salt and pepper to taste • Fresh herbs of choice we love using coriander or rosemary 1. Scoop up the insides of the marrows until they look like boats 2. Put them in the oven and cook at 200degrees for around 20 minutes. Make sure to not overcook them as they will loose their firmness. Once these are ready, allow them to cool down outside of the oven 3. Chop the onions, garlic and peppers 4. Sauté the onions and garlic until they have become a little brown 5. Add in the bell peppers, sun-dried tomatoes, tomatoes and the marrow insides then cook for a few minutes 6. Add in the tomato polpa and the bay leaf 7. The secret to any good sauce is to let it cook for a long time until all the flavours of the individual ingredients have been released. Make sure to cook the sauce at least until the mixture is a little tick 8. Add the mixture to the marrow boats and top with some nutritional yeast and fresh herbs! Marrow boats Jessica and Daniel Pisani from Marrow Ingredients Method Feel free to also add in a side of roast potato for that true Maltese dish feeling! The Beauty of this traditional recipe is that you do not need to stick to a particular recipe. We regularly have veggies which are about to go bad such as peppers, marrows, aubergines, potatoes, tomatoes etc... and recipes like this one allow us to use these ingredients in a tasty Mediterranean way