- 1 Kg marrow
- 1 Tsp fennel seeds
- Lemon thyme
- 50 ml White vermouth
- 50 ml Olive oil
- Juice from half a lemon
- 150 g Ricotta
- Handful fennel fronds
1. Bruise the fennel seeds with a pestle and mortar then tip them into a shallow serving dish. Pull the leaves from the lemon thyme, crush them lightly in your hand and add to the fennel seeds. Stir in the vermouth, oil and lemon juice.
2. Warm a griddle pan over a moderate to high heat. Slice the marrow into 2cm thick discs then remove the central fibres and seeds from each ( a cookie cutter will work well for this). Place the pieces of marrow on the hot griddle and leave for 3-4 minutes until lightly coloured then turn and repeat on the other side.
3. Lift the marrow from the griddle as they are ready, place them in the fennel and lemon marinade, turning them over to evenly coat with the dressing.
4. Season the ricotta with black pepper. Chop enough fennel fronds to give a couple of tablespoons then fold into the ricotta. Place generous spoons of ricotta among the marrow, finish with a few whole fronds and serve.