Friday with Fergus 3- Bone marrow and Parsley Salad
Am a little late with this, but was so easy and perfect for a blustery windy day!
Ran down into Florence to the market today after a meeting and asked my butcher for bones for marrow. He gave them to me for free.
Usually Italians use the shanks with the marrow for Osso Buco,cutting through the bones and creating 1" high beef disks which are braised for 2 hours. In Milan, the bone marrow is the fat of choice for making the saffron infused Risotto alla Milanese which is served along side the Osso Buco, making it a one course meal.
My husband said that the this recipe reminded him of Osso Buco with the tradtional Gremolata, which is served on top..( gremolata is chopped Italian parsley, lemon zest and garlic). The best part, and hence saved for last, is getting the marrow out of the bone at the end of the meal, and the last morsel is eaten on bread. Savoring it!
Being just the two of us, got 2 lovely bones, and put them standing up in a pan and into a hot oven.
Roasted for 20 minutes.
The house smelled fabulous.
Took them out of the oven, and quickly chopped some Italian flat leafed parsley, capers and tiny red onion, instead of the shallots Fergus uses.
Dressed the Parsley Salad with olive oil, lemon juice and a sprinkling if sea salt.
The bone marrow is scraped out of the bone onto toasted country style bread,
sprinkled with sea salt and then topped with the parsley salad.
Silky mouth feel, rather like the whipped lard we have here in Tuscany, and the acidity from the lemon in the parsley salad was perfect.
I am a big fan of salsa verde which to me takes food to new heights, and this dish is no different.
A lovely glass of Chianti.. and Bob's your uncle!