VeraBlue
10-18-2009, 08:05 PM
http://i130.photobucket.com/albums/p270/VeraBllue/Octoberdining076.jpg
You have to plan this 2 days ahead. Once you get the marrow bones home you have to soak them in cold water with kosher salt added for a minimum of 12 hours, and up to 36. Change the water every 6-8 hours. This removes any traces of blood.
Have the bones cut to 3 inch size. I like them big and tall but you'll need a marrow spoon to get the gold out.
Preheat the oven to 400. drizzle a bit of olive oil onto the bones. Roast the bones for 20-30 minutes, depending on the size. Check them often. If you overcook them the marrow will liquify and you'll only have oil in the pan.
Place them onto a plate and serve with toasted bread. I like to make a gremolata to serve with mine as well. I used chopped fresh parsley, minced garlic (only use fresh, anything from a jar will detract from the flavour) and lemon zest. Again, if you are going to go to the effort to serve roasted marrow bones, please use only the freshest ingredients for the gremolata. I also like a bit of fleu de sel with it.
You just spoon out the marrow along with a bit of the gremolata, place it onto the toasted bread and savour it.:kiss:
You have to plan this 2 days ahead. Once you get the marrow bones home you have to soak them in cold water with kosher salt added for a minimum of 12 hours, and up to 36. Change the water every 6-8 hours. This removes any traces of blood.
Have the bones cut to 3 inch size. I like them big and tall but you'll need a marrow spoon to get the gold out.
Preheat the oven to 400. drizzle a bit of olive oil onto the bones. Roast the bones for 20-30 minutes, depending on the size. Check them often. If you overcook them the marrow will liquify and you'll only have oil in the pan.
Place them onto a plate and serve with toasted bread. I like to make a gremolata to serve with mine as well. I used chopped fresh parsley, minced garlic (only use fresh, anything from a jar will detract from the flavour) and lemon zest. Again, if you are going to go to the effort to serve roasted marrow bones, please use only the freshest ingredients for the gremolata. I also like a bit of fleu de sel with it.
You just spoon out the marrow along with a bit of the gremolata, place it onto the toasted bread and savour it.:kiss: