ROASTED BONE MARROW & TOAST
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4 Marrow bones (2-3” thick)
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1 tablespoon rendered lard or neutral vegetable oil
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1 cup fresh Italian parsley, roughly chopped
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2 small shallots, thinly sliced
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2 tablespoons extra-virgin olive oil
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1 tablespoon freshly grated horseradish root
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1 tablespoon fresh lemon juice
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1 tablespoon drained capers
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Sea salt and freshly ground black pepper
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4 slices rustic white bread (cut 1/2” thick, grilled or toasted)
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Preheat oven to 450°.
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Place bones, wider cut side down, in an ovenproof skillet or roasting pan.
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Drizzle bones with rendered lard or oil.
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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. The bones should appear golden-brown when finished.
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Meanwhile, toss parsley, shallots, olive oil, horseradish, lemon juice, and capers in a medium bowl to coat. Season salad to taste with sea salt and pepper.
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Using a long thin spoon or butter knife, scoop the marrow onto the toast, top with salad, and garnish with a pinch or two of sea salt and black pepper.