Baby marrow-and-fennel trifolati

Baby marrow-and-fennel trifolati

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 6
  • Easy
  • Carb Conscious Health conscious Meat-free Pescatarian
  • 20 minutes
  • 25 minutes
  • Woolworths Cape Point Sauvignon Blanc 2018

Ingredients

  • ½ cup olive oil
  • 750 g baby marrows, cut into large chunks
  • 4 cloves garlic, chopped
  • 2 bulbs fennel, cut into chunks
  • 2 stalks celery, cut into chunks
  • a handful celery leaves
  • 3 T mint, roughly chopped
  • 3 T basil, roughly chopped
  • salt, to taste
  • 100 g Parmesan,finely grated
  • ½ cup lemon juice

Cooking Instructions

Preheat the oven to 180°C. Heat the olive oil in a large ovenproof pan. Add the baby marrow and fry until golden brown.

Add the garlic, fennel and celery. Cook for 5 minutes over a low heat. Cover and place in the oven for 20 minutes. Stir in the celery leaves, mint and basil. Season to taste.

Place on a platter, scatter over the Parmesan and drizzle over the lemon juice before serving.

Cook's note: Trifolati refers to the method of frying soft vegetables such as marrows with olive oil and garlic.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes

Comments