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Fried marrow with tomato sauce and feta

Marrow is an often forgotten vegetable - yet it's low in calories, cheap and very versatile. So, if you haven't, why don't you try it? This recipe is Ottolenghi-inspired, so it's really tasty. Serve it as a main dish with flatbread or as a side dish with grilled/barbecued meat.
Print Recipe
Prep Time 35 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 1 hour
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 medium marrow
  • 5 cloves of garlic
  • ½ tsp salt
  • 2 tsp fennel seeds
  • 1 tin chopped tomatoes 400ml
  • ½ tsp unrefined cane sugar
  • 50 g about of feta cheese
  • Fresh basil leaves
  • Olive oil

Method
 

  1. Cut the marrow into 1.5 cm rings, then remove the seeds and the soft fibrous parts in the middle.
  2. Put the marrow rings in a dish and pour over them 3 tablespoon of oil, half of the salt and 2 minced garlic cloves. With your hands rub mixture well into the marrow, then leave to rest for about 30 minutes.
  3. For the tomato sauce: slice the remaining garlic and fry it gently in half a tablespoon of oil with the fennel seeds. When the garlic begins to brown, add the chopped tomatoes, sugar, salt and sprinkle with a little pepper. Cook for about 8 minutes until you get a thick sauce then, using a hand-held blender, whiz until you get a creamy textured paste.
  4. Heat the frying pan and fry the marrow slices on each sides until golden. Drain them on a paper towel then layer them on top of each other in a serving dish.
  5. Pour over the tomato sauce. Season with pepper, then scatter some feta and basil leaves on top.