Parmesan-baked Marrow with Wild Garlic

Name: Parmesan-baked Marrow with Wild Garlic
Ingredients: 1.5 kg marrow; 90 ml olive oil; 1 large onion, peeled and finely chopped; 60 g wild garlic leaves, roughly chopped or 3 cloves garlic, peeled and crushed; 10 g thyme, leaves removed and chopped; 10 plum tomatoes, peeled and seeded; salt and freshly ground black pepper; 120 g freshly grated Parmesan

Preparation info

Difficulty
Easy

Appears in

Le Caprice

By AA Gill and Mark Hix

Published 1999

About

Marrow need not be seen as a boring English vegetable. It is a large courgette, which we seem to forget, and should be treated in the same way.

Wild garlic is available from the end of February for a couple of months. If unavailable, replace it with ordinary garlic cloves.

Ingredients

1.5 kg marrow
90 ml olive oil
1 large onion

Side dish
February
Vegetarian
Gluten-free

Method

If the skin seems tough peel the marrow.

Cut it into 4 lengthways, scoop out the seeds then cut it into 2-cm-thick slices.

Heat half of the olive oil in a heavy frying-pan and fry the marrow for 4-5 minutes until golden, then put it to one side.

Heat the rest of the olive oil in the same pan and fry the onion, garlic and thyme, without colouring, until they are soft.