Serves 6
For the Pancetta and Mushroom Stuffed Marrow:
- 6 x4-5cm/1½-2″ slices of marrow
- Olive oil
- 300g/12oz pancetta
- 600g/ chestnut mushrooms
- 3 tablespoons of chopped parsley
- 3 tablespoons of chopped thyme
- Salt and pepper
- 100g/4oz fresh white breadcrumbs
Preheat the oven to 190ºC/375ºF/Gas Mark 5.
Remove the seeds from the marrow rings. Butter a dish which will hold all six and arrange them in a single layer. Season with salt and freshly ground black pepper.
If using a whole piece of pancetta, cut into cubes. Place the cubed pancetta into a dry pan and heat to release the fat.
Brush the mushrooms free of dirt, trim and chop. Add to the pancetta and lightly fry for about 5 minutes. Transfer to a bowl.
Add the chopped parsley and thyme, freshly ground black pepper and the breadcrumbs. Stir.
Fill the marrow cavities with the pancetta and mushroom mixture. Drizzle with olive oil.
Cover the dish with foil so the marrow will steam as well as bake. Cook until the marrow is tender to the point of a knife. Between ¾-1 hour.
Serve with the tomato sauce.
For the Spicy Tomato Sauce:
- olive oil
- 1 large red onion or two small, chopped
- 2 cloves of garlic, peeled and crushed/grated
- freshly ground black pepper
- 3x400g tins of good quality Italian chopped tomatoes
- 1½ tablespoon of tomato puree
- 1½ teaspoon of caster sugar
- ½ teaspoon of cayenne pepper
Heat a tablespoon of olive oil in a saucepan and fry the red onion over a medium heat until it is soft and translucent. This will take about 5 minutes.
Add the garlic and cook for a few seconds before adding the tomatoes, tomato puree, sugar and cayenne pepper. Simmer for 30 minutes until it has reduced and thickened.
Serve with the marrow. (Any extra can be frozen and makes a great pasta sauce.)
Eat.