Ingredients
4 medium-sized marrows
2 eggs
200g ricotta
50g grated cheese
Semolina
Salt and freshly ground pepper
Chopped parsley

Method

Wash the marrows, remove the tops and carefully scoop the marrows, making sure not to break them.

Put the ricotta in a large, mixing bowl and beat it well until it becomes a creamy texture. Add the eggs, salt and pepper, parsley and cheese. Mix everything well.

Fill the marrows with this mixture. Put some semolina on a plate and dip the top of the marrows in it.

Put the marrows in a small pan or casserole and half cover them with water. Bring to the boil and simmer until cooked. Check frequently to make sure there is always enough water in the pan.

Anton Dougall is an expert on Maltese food.

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