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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A rich decadent start to any hearty meal. It's definitely not something you should eat with regularity, but it's spectacular. Ingredients:
8 to 12 beef or veal marrow bone halves (with the cut along the axis), 3 inches long |
1 cup roughly chopped fresh italian parsley |
2 shallots or 1/4 c sweet onion, thinly sliced |
2 teaspoons capers |
1 1/2 tablespoons extra virgin olive oil |
2 teaspoons fresh lemon juice |
coarse sea salt to taste |
at least 4 1/2-inch-thick slices of crusty bread, toasted. |
Directions:
1. 1. Preheat oven to 450 degrees. Put bones, cut side up, on foil-lined baking sheet or in ovenproof skillet. Cook until marrow is soft and has begun to separate from the bone, about 15 minutes. (Stop before marrow begins to drizzle out.)
2. 2. Meanwhile, combine parsley, shallots and capers in small bowl. Just before bones are ready, whisk together olive oil and lemon juice and drizzle dressing over parsley mixture until leaves are just coated. Put roasted bones, parsley salad, salt and toast on a large plate. To serve, scoop out marrow, spread on toast, sprinkle with salt and top with parsley salad.
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