A true personal favourite that I would have at least once a week when in season. It’s simple and served with chunks of a large Trumpet looking marrow, dressed with Extra Virgin Olive Oil and fresh lemon juice. I am talking of course about the Fresh Louvi with Marrow recipe.
As usual, condiments such as black olives, anchovies, green chilies, scallions and wild purslane (γλυστρίδα) salad with Mint Vinaigrette. I love it!!!
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Fresh Louvi with Marrow (Palkapa)
Servings: 6 People
Ingredients
- 1 kg fresh Louvi
- 1 large Marrow , trumpet looking Sweet Marrow (Palkapa)
- EVOO , Extra Virgin Olive Oil
- Lemon juice
- 1 Lemon , cut in wedges
- Sea Salt
- freshly ground Black Pepper
Condiments:
- Black Olives
- Salted Anchovies
- fresh green Chilies
- Scallions
Instructions
- Remove the beans from the yellow pods which are full of large tender beans.
- Wash and dry the marrow and cut the thinner part into round 2-3 cm chunks. The thicker part of the marrow to be cut in half and seeds to be removed, then again cut in rounds of 2-3 cm.
- In a large pot or casserole filled to two thirds with water, bring to a boil where you have added 2 tablespoons of salt. Add the beans and the lemon wedges (to keep the beans bright green) and simmer for about 30-40 minutes depending on their freshness. You want your beans soft but not overcooked. Every now and then skim the foam created in the water. 15-18 minutes before the end add the marrow and cook until soft. (you may also cook the marrow beforehand and then cook the beans in the same water)
- With a slotted spoon take out of the water both the beans and the marrow, discarding the lemon wedges and serve with oil and lemon. Leave the salt and pepper seasoning to the liking of each one enjoying this fantastic dish and remember to serve the above condiments and salad.
