Bunch of marrow flowers, stems and pistils removed
1 tbsp vegetable oil
100 ml water
For the stuffing:
150 gr rice, washed and drained
1 small onion, finely chopped
2 medium tomatoes, peeled and finely chopped
1 tbsp olive oil
Seasoning: Dozen leaves of fresh mint, washed and roughly chopped
Wash the marrow flowers and dry them by gently pressing on to a towel. Mix all of the stuffing ingredients apart from the oil and stuff the flowers using a teaspoon - a deliciate operation which will need care so as not to rip the flowers. Each flower should be only about three-quarter filled, so the stuffing has room to expand.
Now carefully fold the petals over and place the flowers side-by-side in a small saucepan, into which you have put the olive oil. Put the pan on a low heat, pour the water over and bring slowly to the boil. Cover the saucepan and cook gently over a low heat for about 20 minutes until all the water is absorbed and the rice is cooked. Serve hot or cold.