Why We...cure Marrows
Marrows contain a lot of water, which can cause it to get mushy when cooked. We turned to a trick we use with moisturerich vegetables such as cucumbers and eggplant: Toss raw halved marrows with salt and let it sit for at least ten minutes (and up to 30) to draw out some liquid. This also seasons it from the inside out, concentrating the flavour.
marinated mixed marrows with hazelnuts and ricotta