Ingredients:
- marrow, a.k.a. “the giant zucchini”
- rice
- tuna in spring water
- capers
- mayonnaise
- salt, pepper
- chilli flakes
Instructions:
1. Boil half the marrow in salted water for 10 minutes. It doesn’t have to be completely boiled, otherwise it’s tok soft. Let aside to cool off.
2. Cook half a cup of (dry) plain rice.
3. In a bowl, mix 1 can of tuna, handful of capers, 1 spoonful of mayonnaise, salt, black pepper and chilli flakes.
4. Add the rice and mix well.
5. Stuff the marrow with the rice mix and cook in the oven at 180 degrees until the rice has a crisp crust.
6. Let cool off a little bit before cutting. Serve with a little olive oil and a couple of leaves of fresh basil as decoration.
Note: the marrow is quite watery and as you can see from the photo, it “shrunk” quite a bit in the oven. Leave the skin on to reduce the shrinking and help it keep the cup shape.
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