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Recipe from: the kitchn
12 three inch pieces veal marrowbone
1 bunch flat-leaf parsley, leaves picked from stems
2 shallots, peeled and very thinly sliced
2 tablespoons capers
2 tablespoons extra-virgin olive oil
juice of 1 lemon
coarse sea salt
freshly ground black pepper
toasted bread, for serving
Prepare the bones:
Put the bones in an ovenproof frying pan or roasting pan; place in a 450°F oven. Depending on bone thickness, roasting should take about 20 minutes. You're looking for loose and giving marrow, but marrow that's not yet melted away.
Prepare the parsley salad:
While bones are roasting, lightly chop the parsley and mix it with the shallots and capers. Just before serving, dress salad with the olive oil and lemon juice; salt and pepper to taste.
Serve the dish:
Don't completely season this dish before serving; let the diner do the last-minute seasoning. To eat, scrape the marrow from the bone onto the toast; season it with coarse sea salt. Place a pinch of parsley salad on top; eat immediately.