Roasted Marrow Bone & Parsley Salad
Look away dad!! Dave and I had a very carniverous moment last night.
I bought this cookbook after reading some Bourdain and hearing him rave about this restaurant in London. It is called The Whole Beast, Nose to Tail eating, by Fergus Henderson.. and is chock full of so-wrong-it-must-be-good recipes. Being a fan of the lesser loved animal bits, like liver and kidney.. even the occasional tripe... obviously this cookbook intrigues me.
So I decided to start with this recipe... simple enough, with ingredients that aren't too difficult to find (unlike many items in the cookbook).
The result was sinful. I almost felt guilty eating it, but how can you, when it is often a part that is discarded? Its a shame our society has so many hang-ups on non-standard fare, because this really was incredible, as simple as it was. If an animal has to die for me to consume it, I think we should give it the respect to not waste any of it.... there is so much more to a beast than a filet.
So, if youre an adventerous sort... and like a bit of butter on your bread.. I'm going to suggest you roast a couple of these bones and try its sublime marrow in butters place.
We had this, by the way, with my favorite pea soup. =)
12 x 7-8cm pieces of middle veal marrowbone (I used 6 beef marrowbones)
1 bunch of flat-leafed parsley, picked from the stems and chopped
2 Shallots, very thinly sliced
1 modest handful of capers, (extra-fine if possible)
juice of 1 lemon
6 tbsp extra virgin olive oil
freshly ground salt and black pepper
toast, to serve
coarse sea salt
1. Preheat the oven to 450º. Place the bone marrow in an oven-proof frying pan. Roast the marrow for 20 minutes until the marrow is loose and giving, but not melting away.and place in a hot oven for about 20 minutes, until the marrow is loose and giving, without melting away.
2. Mix together the parsley, shallots and capers. Make the dressing by mixing together the lemon juice and olive oil.
3. Just before serving toss the parsley mixture with the dressing and season with salt and freshly ground pepper.
4. Scrape the marrow from the bone onto the toast and season with coarse sea salt . Serve with a pinch of parsley salad on top.