Brazilian recipe
Sweet-and-Sour Fried-Pan Baby Marrow (Abobrinha agridoce)
Baby marrow is cooked in a frying pan with honey, cider vinegar and fresh herbs for a quick sweet-and-sour side.
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Ingredients
2 Italian baby marrows
1 tablespoon olive oil
1 tablespoon honey
2 tablespoons apple cider vinegar
3 sprigs mint
5 sprigs parsley
Salt to taste
Freshly ground black pepper to taste
1 tablespoon olive oil
1 tablespoon honey
2 tablespoons apple cider vinegar
3 sprigs mint
5 sprigs parsley
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
Look for baby marrow, mint and parsley in supermarket vegetable sections and fresh markets; honey, apple cider vinegar, olive oil, salt and pepper are common pantry items.
Preparation method
- Wash well and dry the baby marrows
- Wash and dry the mint and parsley leaves
- Trim the ends of the baby marrows and cut them in half on the diagonal
- Cut each piece in half lengthwise
- Make shallow cuts in the flesh of each slice with the tip of a knife, forming a criss-cross pattern
- Mix the honey with the apple cider vinegar in a small bowl and add a pinch of salt
- Heat a large non-stick frying pan over medium heat
- Add the olive oil and place the baby marrows with the cut side facing down
- Leave to brown for about 5 minutes
- Turn the slices using tongs
- Season with salt and pepper to taste and cook for 1 more minute
- Lower the heat and cover the frying pan
- Cook for 4 minutes until the baby marrows are slightly soft
- Pour the vinegar and honey mixture over the baby marrows
- Leave to cook for 1 more minute so the flavours come together
- Finish with the chopped fresh herbs and serve immediately
Observations
This recipe works well with meat dishes or as a light starter. Fast cooking keeps the baby marrow pleasantly tender without losing its shape.
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