1/2 Photos of Roasted Bone Marrow
Ever since I saw a recent episode of Food Network's "The Best Thing I Ever Ate", I can't get roasted bone marrow out of my head. I ordered it at a restaurant in Toronto this Summer and I wasn't disappointed... now it was my chance to see if i could duplicate this sinfully good dish at home. Surprisingly, this is a very economical and easy recipe to prepare. Mmmmm.... bone marrow over toasted crostinis, with parsley salad and sea salt... definitely not for the faint-hearted. This is from the NYTimes.
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Units: US | Metric
- 1Preheat oven to 450 degrees. Put bones, cut side up, on foil-lined baking sheet or in ovenproof skillet. Cook until marrow is soft and has begun to separate from the bone, about 15 minutes. (Stop before marrow begins to drizzle out.).
- 2Meanwhile, combine parsley, shallots and capers in small bowl. Just before bones are ready, whisk together olive oil and lemon juice and drizzle dressing over parsley mixture until leaves are just coated.
- 3Put roasted bones, parsley salad, salt and toast on a large plate. To serve, scoop out marrow, spread on toast, sprinkle with a tiny bit of salt and top with parsley salad.
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Nutritional Facts for Roasted Bone Marrow
Serving Size: 1 (28 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 58.2
- Calories from Fat 46
- Total Fat 5.2 g
- Saturated Fat 0.7 g
- Cholesterol 0.0 mg
- Sodium 51.7 mg
- Total Carbohydrate 2.8 g
- Dietary Fiber 0.5 g
- Sugars 0.2 g
- Protein 0.7 g
The following items or measurements are not included:
beef bones with marrow