The marrow, long put aside, is making a comeback. Considered fatty, it is in fact full of essential nutrients and excellent for health. Of course, as in music, between presto and allegro , there is moderato . This particular marrow bone recipe is a form of intimate secret because it follows the recommendations of American chef Anthony Bourdain (1956-2018). In short, Bach played by Glenn Gould.

The “butter of the gods”

The latter claimed it unequivocally, the marrow was for him nothing less than “the butter of the gods” .

Capers and parsley in counterpoint

During an interview, he is asked, the ultimate question, what his last meal here on earth could be. He doesn't hesitate: "a roasted marrow bone, with a parsley and caper salad, with a few slices of baguette and coarse sea salt" . It is therefore this recipe composed of marrow - highlighting flavors and aromas, offering shine and light, delivering to our lips and our taste buds an incomparable umami - with this electric salad of parsley and capers as a counterpoint, that we entrust to you here.

To order marrow bones from small Cella producers, contact us. Rare quality, limited quantities. In the purest tradition of nose to tail , we do not do buybacks.

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Ingredients

3-4 people

• 1 dozen veal marrow bones cut lengthwise (7.5 cm) .
• 2 bunches of flat-leaf parsley
• 2 shallots
• 3 tablespoons of capers
• 2 tablespoons of olive oil
• 1 lemon
• Mill pepper
• Coarse sea salt
• Baguette, country bread or sourdough bread

Preparation

1. Place the bones in a baking dish. To “prop” the bones, you can either use a bed of coarse salt (use common coarse salt, don’t waste your beautiful sea crystals) or aluminum foil. Preheat your oven to 230°C and bake for around 20 minutes , depending on the size of the bones. You need to obtain a marrow that separates from the bone but is still consistent. If it is completely melted, the cooking will have been too long.
2. During this cooking time, prepare your parsley salad. Remove the parsley leaves and roughly chop the leaves . Chop the shallot very finely. Mix the parsley, shallot and capers in a salad bowl. Stir. Squeeze a lemon. Mix this juice with a nice olive oil. Pour and mix again. Put salt and pepper at your taste.
3. Toast the chosen bread to obtain a beautiful blond color of the crumb. Nothing more, nothing less.
4. Take the dish with the bones out of the oven and place them on a plate next to a slice of toasted bread. Place a nice spoonful of your salad on the side and send the plates to your guests without salting or seasoning the bone. Everyone will do it as they wish.
5. For table service, place a small ramekin of coarse sea salt on the table as well as a pepper grinder or freshly cracked pepper. The height of chic: if you have marrow spoons in your service, now is the time to use them, otherwise, a very small mocha spoon will be suitable.

Do you want to improve a recipe? Would you like our advice for preparing a dish? Contact us directly by email or telephone . Our customer team will be happy to answer you.