- 9 large baby marrows, flesh and seeds scooped out and reserved
- 1 1/2 t salt
- 2 red onions, finely chopped
- 3 T olive oil
- 300 g minced beef
- 1 clove garlic
- 1 tot Metaxa brandy or Cognac
- 2 cups Arborio rice, rinsed under cold water
- 1/2 cup dill, chopped
- 1/2 cup parsley
- 5 medium potatoes, sliced into thick chips
- For the avgolemono (egg-lemon) sauce:
- 2 eggs
- 1 1/2 lemons, juiced and strained
Finely chop the baby marrow seeds and flesh. Place in a colander and sprinkle with salt. Leave to stand for 30 minutes to allow the water to drain out. Use your hands squeeze out the last remaining liquid.
Fry the onion in the olive oil. Add the mince, garlic and baby marrow flesh and seeds. Mix well.
Add the Metaxa or Cognac and a little water. Add the washed Arborio rice and a little more water. Cook quickly over a moderately high heat, until all the water is absorbed. Add the dill and parsley. Mix well.
Spoon a teaspoonful of the mixture into each baby marrow tube. Place, standing up, into a large saucepan and surround with the potato chips. Bring to the boil and cook for 40 minutes, or until the vegetables are tender.
Remove from the heat and drain carefully, reserving the cooking water. Serve upright, with a few chips, and spoon over the egg-lemon sauce.
To make the egg-lemon sauce, beat the eggs until frothy. Slowly whisk in the lemon juice. Ladle one cup of the hot cooking liquid, a little at a time, into the egg-lemon mixture, stirring gently.
Pour back into the pot, and cook over a low heat until the sauce thickens. Do not allow the sauce to boil or the eggs will curdle.