Vegetables & sides / RICETTI
Ricotta-stuffed Maltese marrows
A meatless marrow filling of ricotta, egg and cheese.
◷ 85 min / 4 servings
Method
- Cut lids off marrows and scoop out centres, leaving a 1 cm wall.
- Mix ricotta, eggs, cheese, parsley and chopped garlic. Season and fill.
- Put over tomatoes in a dish. Add water and oil around them.
- Bake at 190°C, or 170°C fan, for 50–60 minutes until marrows are tender and filling is set.
✳ From the kitchen
Drain ricotta well so the filling is not watery.
Tradition reference
Ta’ Detta · Traditional Maltese signature dishes ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.