- Appetizers, Meats
Make certain to ask for center-cut marrow bones to promote even cooking and easier handling of the cooked marrow. For an extradecadent treat, brush the bread with olive oil or melted butter before toasting.
8 3- to 4-inch-long pieces center-cut marrow bones
1 cup fresh flat-leaf parsley, roughly chopped
2 small shallots, thinly sliced (about 1/3 cup)
2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon capers, drained
Flaky sea salt
4 8-1/2-inch-thick slices rustic white bread, toasted
- Preheat oven to 450°. Place bones, wider-cut-side down, in an ovenproof skillet or roasting pan. Roast bones until marrow is soft and begins to separate from bone but before it begins to melt, 15-20 minutes, depending on thickness of bones.
- Meanwhile, toss parsley, shallots, oil, lemon juice, and capers in a medium bowl to coat. Season salad to taste with sea salt.
- Divide marrow bones and salad among plates. Serve with toast and more sea salt. Using a long, thin spoon, scoop marrow onto toast, top with salad, and garnish with a pinch or two of salt.
Serves 4 as a hearty appetizer.