Short Leg Marrow Pot Recipe

Ingredients

• 4 short leg marrows
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 1 can of chopped tomatoes
• 1 teaspoon of dried oregano
• Salt and pepper to taste
• 1/2 cup of breadcrumbs
• 1/2 cup of grated Parmesan cheese
• 2 tablespoons of olive oil

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut off the ends of the short leg marrows and slice them in half lengthwise.
3. Scoop out the seeds and some of the flesh from the center of the marrow halves to create a cavity for the filling.
4. In a frying pan, heat the olive oil over medium heat.
5. Add the onion and garlic, and sauté until soft and translucent.
6. Add the chopped tomatoes, oregano, salt, and pepper. Stir to combine and let simmer for 5 minutes.
7. Fill the cavities of the short leg marrows with the tomato mixture.
8. In a small bowl, mix together the breadcrumbs and grated Parmesan cheese.
9. Sprinkle the breadcrumb mixture over the top of the filled short leg marrows.
10. Place the short leg marrow halves in a baking dish and cover with foil.
11. Bake for 30 minutes, then remove the foil and bake for another 10-15 minutes or until the breadcrumbs are golden brown and the short leg marrows are tender.
12. Serve hot.

Verdict and Serving Suggestions

This short leg marrow pot is a delicious and healthy vegetarian meal option. The tomato filling is packed with flavor and the creamy marrow is the perfect vessel for it. The breadcrumb and Parmesan topping adds a crispy and cheesy crust to the dish. Serve with a side salad or crusty bread for a complete meal.