Falcinelli and Castronovo Frank of Frankies, Spuntino, and Prime Meats
image Via The New York Magazine
So this got us thinking - how does one prepare Marrow? We decided it must be a slow cook - expecting hours of heat and much patience. After only a wee bit of research, we discover that the Marrow preparation that we so loved is Anthony Bourdain's chosen Last Supper - but from St. John, the London restaurant founded by Fergus Hederson (of Nose to Tail Eating: A Kind of British Cooking, The Whole Beast, Nose to Tail Eating, and Beyond Nose to Tail: More Omnivorous Recipes for the Adventurous Cook). We found the recipe via Serious Eats.
Roast Bone Marrow and Parsley Salad
- serves 3 -
Adapted from My Last Supper by Melanie Dunea.
12 three-inch (7 1/2-centimeter) pieces veal marrowbone
1 bunch flat-leaf parsley, leaves picked from stems
2 shallots, peeled and very thinly sliced
2 tablespoons (30 grams) capers
2 tablespoons (30 ml) extra-virgin olive oil
Juice of 1 lemon
Coarse sea salt
Freshly ground black pepper
Toasted bread, for serving
1. Prepare the bones: Put the bones in an ovenproof frying pan or roasting pan; place in a 450°F (230°C) 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.
2. 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.
3. 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.