KALAVASA 

Baby Marrow

A favourite at my parents household, my mom would sometimes make it so often that my dad who normally only complimented her about her cooking would rebel and would say: "ja me dio savor de calavasa" I don't know if it is a common ladino expression but in our household it meant "I have had enough": and for a while we would not have “calavasa” It is really a “coulis” of vegetables, the flavours gets all integrated. It can be prepared ahead and you just pop it in the oven just before serving to warm up or leave a bit longer to give it a crispy touch.

Serves 4

Kalavasa big.jpg

1/2 kg baby marrow sliced

2 chopped tomatoes or 1/2 can chopped tomatoes (200 gr)

1 green pepper cut in slices

1 onion chopped

4 small carrots sliced

2 Tbsp  oil

salt and white pepper

 

  • Fry onions and green peppers till soft

  • Add carrots and brown

  • Add baby marrow and tomatoes, salt and pepper

  • Add enough water to cover vegetables.  Cover pot and simmer for ½ hour.

  • Transfer into an ovenproof dish and place in oven at 180 C for 30 min or till crispy.

 

 

PS: for a different look, you can peel the baby marrow with a potato peeler, you leave equal amount of peeled and unpeeled strips and cut the marrows in half length way and than cut the halves in big chunks. You can also add small carrots cut the same way.

 

PS2: Always add 1 teaspoon sugar when cooking with tomatoes.

 

PS3: Traditionally vegetables were cooked with small quantities of meat or chicken and served with rice.

 

 

Serving suggestions:

As a side plate for roast or casserole.

Delicious as a vegetarian sauce for pasta.

Please leave a comment to carry on this culinary tradition and help each other with tips, suggestions and maybe some other recipes. If you add in the comments field below a  recipe, please give exact measurements and steps, as the recipe will be tested and if a success it will be added on the site with your name