- 1 young marrow (about 1kg)
- 50ml white wine
- 4 tbsp olive oil, plus a drizzle to serve
- 2 garlic cloves, crushed
- 1 rosemary sprig, plus extra leaves chopped to serve
- ½ fennel bulb, sliced
- pinch of fennel seeds
- pinch of dried chilli
- 2 red onions, finely sliced
- 500g tomatoes, chopped
- 1 tbsp red wine vinegar
- 2 tbsp capers
- 400g can butter beans, drained
- 2 large slices of sourdough, to serve
- soft fresh goat’s cheese, to serve
- 1 tbsp oregano, to serve
- STEP 1.
Halve, deseed and chop the marrow into chunks. Toss in some salt and leave the chunks to drain in a colander for 30 mins to remove excess water.
- STEP 2.
Warmth the olive oil in an enormous skillet over a medium warmth. Add the rosemary and fennel seeds and cook for a couple of mins until the rosemary is sizzling. Add the red onion, dried stew, fennel and an enormous touch of salt, and cook for 10 mins until the onions are beginning to shading and improve.
- STEP 3.
Add the garlic and cook, mixing, for another min. Turn up the warmth marginally, add the marrow and a decent granulate of pepper, and cook for 10 mins, mixing so it doesn’t get.
- STEP 4.
Deglaze the skillet with the white wine. Cook until it’s vanished, at that point add the tomatoes and red wine vinegar. Mix to consolidate everything, at that point turn down the warmth and cook, mixing infrequently, on the most minimal warmth for at any rate 35 mins, until the tomatoes have concentrated and the marrow has taken on all the flavors in the dish. Mix in the tricks and spread beans to warm them through.
- STEP 5.
Toast the sourdough and cut each cut down the middle. Split the combination between four plates, at that point spread the toast with the goat’s cheddar, sprinkle with some olive oil, disperse over the oregano and rosemary, and serve.Nutrition: Per serving Nutrient Unit