Best 2 Baked Marrow Amatriciana Recipes

**Baked Marrow Amatriciana: A Delightful Vegetarian Dish with a Burst of Flavor**

Baked marrow amatriciana is a delectable vegetarian dish that tantalizes the taste buds with its vibrant flavors and textures. This hearty and satisfying meal showcases the versatility of marrow, a vegetable often overlooked but packed with nutrients and culinary potential. Originating from the Lazio region of Italy, amatriciana sauce is a classic pasta sauce featuring tomatoes, guanciale (or pancetta), and pecorino cheese. In this innovative recipe, marrow takes center stage, roasted to perfection and stuffed with a savory amatriciana filling. The result is a medley of flavors and textures that will leave you craving more.

**Additional Recipes to Explore:**

1. **Marrow and Ricotta Fritters:** These crispy and flavorful fritters combine the richness of marrow with the smooth creaminess of ricotta cheese. Served with a zesty tomato sauce, they make a perfect appetizer or snack.

2. **Roasted Marrow with Salsa Verde:** Experience the simplicity and elegance of roasted marrow, complemented by a vibrant salsa verde. This dish highlights the natural sweetness of marrow while the tangy salsa adds a refreshing touch.

3. **Marrow and Mushroom Risotto:** Indulge in a creamy and comforting risotto infused with the earthy flavors of marrow and mushrooms. This hearty dish is perfect for a cozy meal, offering a delightful symphony of textures and flavors.

Here are our top 2 tried and tested recipes!

BAKED MARROW AMATRICIANA

Baked marrow amatriciana image

Marrow has a mild flavour, so pep it up with a punchy Italian tomato sauce with bacon, chilli and thyme

Provided by Barney Desmazery

Categories Dinner

Time 1h30m

Number Of Ingredients 13

Ingredients

1 marrow , cut into 6cm thick slices
125g ball mozzarella , grated
2 tbsp olive oil
125g pack pancetta cubetti
1 large onion , chopped
2 garlic cloves , chopped
large sprig thyme
1 bay leaf
sprinkle golden caster sugar
2-3 tbsp red wine vinegar
2 x 400g cans chopped tomato
large glass red wine
pinch dried chilli flakes

Steps:

For the sauce, heat half the oil in a pan and sizzle the pancetta for 5 mins, until just starting to crisp. Then add the onion, garlic, thyme, bay and sugar, and cook until the onions are golden. Splash in the vinegar, sizzle for a moment then tip in the tomatoes. Swoosh the wine around the tomato tins to wash out every last bit and tip into the sauce. Season with chilli and a pinch of salt and simmer for 30 mins until rich and thick.
Meanwhile, heat the oven to 200C/180C fan/gas 6. Scoop out the middle of the marrow, leaving a little in the bottom to form a base. Drizzle a baking dish with a little oil, arrange the marrow in the dish and roast for 30 mins.
Spoon the sauce into the middle of each marrow slice, cover with foil and bake for 30 mins. Remove the foil, scatter over the mozzarella and return to the oven for 10 mins until the cheese has melted and the marrow is tender.

Nutrition Facts : Calories 474 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 2.2 milligram of sodium

BAKED FUSILLI AMATRICIANA

Baked Fusilli Amatriciana image

A hearty dish of pasta, pancetta and mozzarella coated in a spicy tomato sauce and baked with a crunchy coating.

Provided by Food Network Kitchen

Time 2h30m

Yield 8

Number Of Ingredients 12

Ingredients

1 pound pancetta, cut in 1/2-inch chunks
1 medium onion, julienned
4 cloves garlic, thinly sliced
2 teaspoons red pepper flakes
56 ounces whole plum tomatoes, crushed
Kosher salt
1 pound fusilli pasta, cooked in salted water until al dente
1 pound mozzarella, cut into 1-inch chunks
2 cups panko
1 cup grated Parmesan
3 tablespoons chopped oregano
1/4 cup olive oil

Steps:

Render the pancetta chunks in a large pan over medium heat until brown, about 10 minutes. Add the onions and cook over medium-low heat until lightly caramelized, about 15 minutes. Add the garlic and red pepper flakes to the pan and stir until fragrant. Add the tomatoes, season with salt and bring to a simmer. Cook the sauce, stirring occasionally, until most of the excess liquid has evaporated, about 1 hour.
Preheat a convection oven to 375 degrees F.
Mix the sauce with the pasta in a large bowl.
Put half the sauced pasta in a deep, half hotel pan. Top with the chunked mozzarella and the remaining sauced pasta.
Mix the panko, Parmesan, oregano and oil in a medium bowl. Sprinkle over the top of the pasta. Bake until bubbly and browned on top (cover with foil if the top browns too much), about 30 minutes.

Tips:

Choose firm, ripe marrow with a smooth skin and no blemishes.
Cut the marrow into even-sized pieces so that they cook evenly.
Do not overcook the marrow, as it will become soft and mushy. It should still have a slight bite to it.
Use a good quality, flavorful tomato sauce. You can use a homemade sauce or a store-bought variety.
Add plenty of grated Parmesan cheese to the sauce for a rich, nutty flavor.
If you don't have pancetta, you can use bacon or chorizo instead.
Serve the baked marrow with crusty bread or a simple green salad.

Conclusion:

Baked marrow is a delicious and versatile dish that can be served as a main course or a side dish. It is a great way to use up leftover marrow and it is also a budget-friendly meal. With its creamy texture and rich, flavorful sauce, baked marrow is sure to be a hit with your family and friends.