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Marrow Bones

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Roasted bone marrow on toast points with  parsley, shallot, capers and olive oil

Ingredients

Scale
  • 4 marrow bones 6-8″ in length sliced in half lengthwise
  • 2 marrow bones sliced perpendicular in 2-3″ pieces
  • 6 slices white bread – toasted and sliced diagonally
  • Coarse smoked chardonnay salt
  • 2 loose cups parsley – roughly chopped
  • 3 shallots – thinly sliced
  • 3 TBL capers – drained
  • 2 TBL olive oil
  • Juice of 1 fresh lemon

 

Instructions

Roasted Marrow Bones

  1. Rinse and trim any remaining bits of meat clinging to the bones
  2. Submerge in well salted water overnight
  3. Preheat oven to 425 degrees
  4. Rinse and pat dry thoroughly
  5. Roast on an aluminum foil covered baking sheet for 15 minutes or until the marrow is beginning to bubble but before it liquifies and runs out
  6. Remove from oven and plate

Bones on pan 2 Roasted Marrow Bones

Parsley Sallet

  1. Combine the parsley, shallot and capers in a small bowl
  2. Whisk together the olive oil and lemon juice
  3. Pour over the parsley and toss until everything is coated

Serving

  1. Toast and slice the bread while the marrow is roasting
  2. Divide the marrow bones, sallet and toast equally
  3. Serve the salt on the side

Find it online: https://www.cooksavorcelebrate.com/marrow-bones/