Ingredients

Method

• ½ cup olive oil
• 750 g baby marrows, cut into large chunks
• 4 cloves garlic, chopped
• 2 bulbs fennel, cut into chunks
• 2 stalks celery, cut into chunks
• a handful celery leaves
• 3 T mint, roughly chopped
• 3 T basil, roughly chopped
• salt, to taste
• 100 g Parmesan,finely grated
• ½ cup lemon juice

Method

Ingredients

Preheat the oven to 180°C. Heat the olive oil in a large ovenproof pan. Add the baby marrow and fry until golden brown.

Add the garlic, fennel and celery. Cook for 5 minutes over a low heat. Cover and place in the oven for 20 minutes. Stir in the celery leaves, mint and basil. Season to taste.

Place on a platter, scatter over the Parmesan and drizzle over the lemon juice before serving.

Cook's note: Trifolati refers to the method of frying soft vegetables such as marrows with olive oil and garlic.