Vegetable Marrow Farci
Recipe by Dana McCauley
This Vegetable Marrow Farci is the vegetarian option from the first entrees on the First Class Menu from the Titanic. Vegetable marrow is a green, oval summer squash that is closely related to the zucchini in appearance and taste. If you can't find vegetable marrow, zucchini is a great alternative.
I loved this light and flavourful dish. It can easily be made ahead and reheated just before serving. I know this dish will definitely make my final menu. Enjoy!
1 vegetable marrow or 2 large zucchini
2 tablespoons olive oil
1 cup finely chopped red onion
3 cloves garlic, minced
1/4 cup chopped fresh basil
1 teaspoon dried oregano
1 tablespoon tomato paste
1 1/2 cups button mushrooms, chopped
2 tablespoons red wine vinegar
2/3 cup cooked rice
1/4 teaspoon each salt and pepper
1/4 cup grated Parmesan cheese
1/4 cup fresh bread crumbs
2 tablespoon butter, melted
1. Halve marrow lengthwise; scoop out flesh with spoon leaving 1/4-inch shell. Discard large seeds. Chop scooped flesh into small dice; reserve.
2. 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 tablespoons of the cheese.
3. 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 350F oven for 30 to 40 minutes or until marrow is fork tender and topping is well browned.
4. To serve, slice marrow diagonally in 3-inch slices. Garnish with fresh basil.