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GRILLED BABY MARROW RIBBONS WITH WHITE BEANS AND PARMESAN

In an article of the magazine’s special edition The World in 2019, The Economist’ correspondent John Parker declared 2019 the “year of the Vegan”.

While we are not about to go Vegan for a year, we did come up with enough moreish meat free options for a month! Join our meat free journey during March!

Baby Marrow Ribbons with White Beans and Parmesan

Ingredients

700 g baby marrow (thinner, longer ones are ideal)

olive oil

coarse or kosher salt

freshly ground black pepper

1 lemon

1 tin small to medium-sized white beans, drained

1 garlic clove, peeled

small bunch of basil

2 tablespoons white wine vinegar

coarsely grated Parmesan, to taste

Method

Trim ends and cut the baby marrows lengthwise into thin strips. Spread out strips onto a large tray, brush lightly with olive oil and season well with salt and pepper.

On a grill or grill pan, grill baby marrow in a single layer until grill marks appear underneath, then flip over and repeat the same on the other side. Transfer baby marrow back to platter and squeeze over lemon juice.

Meanwhile, in a food processor or blender, combine basil and garlic with a few good pinches of salt and a few grinds of black pepper until chopped.

Drizzle in olive oil until it blends smoothly; about 4 – 5 tablespoons.

Add 1 tablespoon vinegar and blend until well mixed. Taste and add more vinegar, up to 1 more tablespoon, to taste. Season to taste.

Combine beans with about 2/3 of the dressing in a small bowl. In a larger bowl or serving platter, pour half of the dressed beans in the bottom. Arrange grilled zucchini on top, twisting and turning it so that it looks extra ribbony. Spoon remaining beans in the spaces. Drizzle the remaining dressing over the platter, to taste.

Finish with a light grating of Parmesan and serve with the beautiful complementing flavours of our 2018 Leopard’s Leap Unwooded Chardonnay.

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