Sunday, December 12, 2010

Gayle From Buenos Aires Asks About A Foodie's Bucket List: Here's One Entry!

Gayle: How about this - Roast Bone Marrow with Parsely Salad? It's the creation of chef Fergus Henderson and is a favorite of our man Tony "The Nasty Bits" Bourdain.

Roast Bone Marrow and Parsley Salad
5 (3-inch to 4-inch) pieces veal or beef marrowbone
1 medium bunch flat-leaf parsley, leaves picked from stems
2 shallots, peeled and very thinly sliced
2 tablespoons capers
2 tablespoons extra-virgin olive oil
Juice of 1 lemon
Coarse sea salt
Freshly ground black pepper
Toasted crusty bread, for serving
Stand the bones in a roasting pan and place in a preheated 450-degree 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. It will be bubbly, though. (Some people put the bones on slices of bread to catch the marrow as it drips and savor that bread, too.)
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.
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.
Serves 3 as a first course.
Source: Adapted from My Last Supper: 50 Great Chefs and Their Final Meals by Melanie Dunea (Bloomsbury, 2007)

Here's the video of him preparing it:

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