Think of marrow as grown up Zucchini. Native to England, marrows are bland green, oval summer squash that can grow to the size of a watermelon. Zucchini and courgette are the same thing – zucchini Italian name and courgette French. Both mean baby marrow. You can also use eggplant for this dish.
Served as part of the fourth course in 1st class on the Titanic, this would have been an extravagance, since marrow is only available in summer, meaning the ones served would have been grown in green houses.
Titanic Stuffed Marrow Farci
- 2 large zucchini or 1 vegetable marrow
- 2 tbsp. olive oil
- 1 cup red onion finely chopped
- 3 cloves garlic minced
- 1/4 cup Fresh basil chopped
- 1 tsp. oregano dried
- 1 tsp. tomato paste
- 1½ cups button mushrooms chopped
- 2 tbsp. red wine vinegar
- 2/3 cup cooked rice omit if Keto
- 1/4 tsp. each salt and pepper
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh bread crumbs keto/gluten free, used crushed bacon rinds
- 2 tbsp. butter melted
- 2 tbsp. Fresh basil chopped
- Halve marrow lengthwise; scoop out flesh with spoon leaving ¼-inch shell. Discard large seeds.
- Chop scooped flesh into small dice; reserve.
- In skillet, heat oil over medium heat; add onion and garlic and cook, stirring often, for 7 to 8 minutes or until softened and lightly browned.
- Stir in basil, oregano, reserved marrow, and tomato paste. Cook, stirring often, for 5 minutes.
- Increase heat to high and add mushrooms.
- Cook, stirring, for 3 minutes or until vegetables are well browned; stir in vinegar.
- Remove from heat and cool slightly.
- Stir in rice, salt, pepper, and 3 tbsp. of the cheese.
- Spoon into hollowed vegetables, packing lightly with back of spoon.
- Sprinkle evenly with bread crumbs and remaining cheese; drizzle with butter.
- Place in greased baking dish in 350°F/180°C, Gas Mark 4 oven for 30 to 40 minutes or until marrow is fork tender and topping is well browned.
- To serve, slice marrow diagonally in 3-inch slices. Garnish with fresh basil.