Qarabaghli Mimli – Stuffed Maltese Marrows or Zucchini

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Maltese marrows can be stuffed with either a ricotta or meat mixture, for a delicious traditional dish:

Ingredients:

800 gr qara baghli – medium to large round marrows or zucchini;
200 gr ricotta OR 200 gr. minced pork
Grated nutmeg for the meat version;
2 eggs (beaten);
1 or 2 tablespoons good grated Parmesan or Grana Padana;
2-3 onions (sliced);
50g butter and a little olive oil;
2 tsps good quality tomato puree or tin of chopped tomatoes;
2 tsps sugar;
200 gr potatoes, blanched and chopped for roasting;

Method:

1. Cut a slice from each end of the marrow so that they can stand flat and keep the top slice as a lid. Cut large marrows in half, pierce with a fork and blanche until they begin to soften. Lift out, scoop out the flesh, reserve this pulp.
2. Ricotta version: Beat the rikotta till smooth and add the beaten eggs, the grated cheese and salt and pepper. 
   Meat version: sauté an onion in olive oil and when it begins to soften, add the minced pork and sauté until begins to brown. In the meantime, chop the pulp, add half to the meat mixture, grate nutmeg over it generously and mix in the beaten eggs.
3. Fill the marrows with the mixture bearing in mind that the eggs will expand so do not over fill.
4. In a large and wide saucepan fry the sliced onions and the qarabaghli pulp in the butter and olive oil. Add a couple of tablespoons water when the onion has softened and turned slightly golden. Add the tomato puree or tinned tomatoes to the onion mixture, add the 2 tsps sugar, simmer the mixture, stirring occasionally. Pour this into an oven dish, place the stuffed marrows on top, and surround them with the blanched potatoes.
5. Pour semolina generously over the top of each marrow and pour a fine drizzle of olive oil over each marrow as well as the potatoes. Bake on a medium level at 180C for 30-40 min, then raise to the top shelf or grill until the tops are golden.
6. Remove from the oven and serve very hot. Little waste goes on in traditional Maltese cookery – note that even the pulp is used!