Baked Marrow, Ground Pork

Name: Baked Marrow, Ground Pork
Yield: enough for 2 as a main dish
Ingredients: young marrow or large zucchini – 1 1/2 pounds (750g); garlic – 2 cloves, crushed; mint leaves – a handful; olive oil; the juice of half a lemon; dill – a small handful; parsley – a small bunch; garlic – a couple of cloves; red chiles – 2 small, hot; olive oil; ground pork – 1 pound (450g); the grated zest and juice of a lime

December 14, 2011

A contemporary take on the ground meat–stuffed marrow. This economical supper stands or falls by the way the meat is cooked. The real flavor here comes from the caramelization of the sugars in the meat. To make the most of this, I have the oil at quite a high temperature as I add the meat, then resist the temptation to stir or turn the meat too soon. Continual movement will result in “wet” rather than crisp-edged, golden ground pork.

Recipe notes

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