Marrow bone or marrow bone? Both ! And to savor this simple pleasure available in our special list of offal (to discover it, subscribe to the newsletter ), we offer you a very simple recipe: braised marrow bone accompanied by lightly toasted bread and rubbed with garlic.

Our marrow bones are selected from our Vosges breeders including Pascal Babel. At Cella, nothing is lost! We invite you to try it out while taking advantage of the great outdoors to light the barbecue.

Marrow bone, a simple pleasure

Nothing could be simpler: ask us for marrow bones cut lengthwise, about fifteen centimeters long. can also be made in the oven.

Ingredients

• 4 marrow bones of 15 centimeters cut lengthwise
• 4 pinches of fleur de sel
• 1 pinch of pepper
• 1 baguette
• 1 clove of garlic
• 1 small bunch of flat-leaf parsley.

Preparation and cooking

• Prepare the barbecue with generous embers.
• Take your marrow bones out of the fridge, salt each bone individually with fleur de sel on the marrow. Add a light pinch of pepper.
• Place the marrow bones on the embers and cook for 30 minutes.
• During this cooking time, prepare toasts in the baguette. Place these on the barbecue grill higher up. Wait for them to brown without burning. Return and let them toast again then remove the breads from the barbecue without burning yourself and rub them delicately with garlic.
• Chop the flat-leaf parsley.
• Take out the marrow bones and place them next to the toasted bread. Spread a little parsley over the marrow and toast. Serve immediately, very hot.

Accompaniments

• Garlic and parsley toasts
• Salad

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