Main Meals

Creamy beans with pan-fried baby marrow ribbons

15 minutes
25 minutes
Wine/Spirit Pairing
Glen Carlou Tortoise Hill White 2009

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  • 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

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.

Abigail Donnelly

Recipe by: Abigail Donnelly

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.

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