Grilled baby marrow and anchovy bruschetta

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Creamy beans with pan-fried baby marrow ribbons

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Creamy beans with pan-fried baby marrow ribbons

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

3 bulbs baby fennel, roughly chopped
2 dried chillies, crushed
2 shallots, finely chopped
3 cloves garlic, crushed
2 t butter
2 t olive oil
½ cup wine
½ cup cream
100 g creamy Gorgonzola, crumbled, plus extra for serving
8 baby marrows, cut into thin ribbons
Sea salt and freshly ground black pepper
Crisp bread, for serving
2 cans of butter beans

Method

Place a pan over a medium to high heat and add the fennel, dried chilli, shallot, garlic, butter and 1 T olive oil. Stir-fry for 5 to 10 minutes, or until softened and fragrant.
Add the wine and stir until incorporated, then slowly add a good drizzle of cream and simmer for a further 5 minutes. Add the Gorgonzola and fold into the mixture.
Remove from the heat. In a separate pan over a high heat, fry the baby marrow ribbons in the remaining olive oil until lightly golden and cooked through.
Season to taste. Serve the creamy white beans in shallow bowls with a helping of baby marrow ribbons, extra Gorgonzola and thin crisp breads on the side.

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Creamy beans with pan-fried baby marrow ribbons

Ingredients

Method