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Recipe from: Chichi Wang
Servings: 4, as an appetizer
Roasting marrow bones could not be an easier trick. You get your oven nice and hot, you slip in your pieces of bone for twenty or so minutes until the ivory-white bones have browned. Then you serve the bones with bread worthy of the marrow.
2 to 3 pounds marrow bones
salt and pepper to taste
toasted slices of bread
Preheat oven to 450°F. Place marrow bones on a tray or ovenproof skillet, bone side down. Roast until the bones are lightly browned, about 20 minutes. Some fat will render from the bones, but the majority of the marrow should stay in the bone. Serve immediately, with bread and a sharp green salad on the side.