Spaghetti & Marrow Nests
Silky basil pesto spaghetti served in tender marrow boats. Simple dish with a creative twist in presentation.
Ingredients: (serves 2 as a starter)
1 large Round Marrow
200g La Molisana Spaghetti
150g Gran Soresina Grana Padano (grated)
2tbsp Olive Oil
3tbsp La Molisana Pesto al Basilico
Salt & Pepper (to taste)
Method:
Cook the spaghetti in salted boiling water 2 minutes less indicated on the packet.
In the meantime, cut away the tip of the marrow and cut it in half.
Hollow out the marrow. Try to create little balls of marrow flesh; we’ll be using them for our presentation.
Add some salt and grated Grana cheese in the marrow cavities.
In a large bowl, combine the pesto sauce with 100g of Grana cheese and some freshly ground pepper. Add half a ladle of pasta water to it. Mix until creamy.
When the spaghetti is ready, add it to the sauce and mix well.
Fill the marrow with the spaghetti. Add some more cheese on top.
Place them into a baking dish and cover them with aluminium foil.
Place them in a preheated 180°c oven and bake for about 30minutes. Then, remove the foil and let them brown slightly. Make sure the marrow is soft and well-cooked.
While the marrow is baking, place the flesh from the marrow in a bowl and drizzle with olive oil, along with about 30g of cheese. Season to taste.
You can air-fry them at 200°c or else roast them in the oven before the marrows. Then lower the temperature.
Serve the marrow nests on some pesto cream, grate some Grana Padano on top, and add the little roasted marrow balls on top.
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