Ingredients:
Click on the ingredient to try it
- lengthwise sawn beef marrowbone
- pearl onion DARTA
- extra virgin olive oil BASSO
- loaf folded BRIDOR
- parsley frozen DARTA
- garlic whole DARTA
- purple onion
- salt
- granulated sugar
- freshly ground pepper
- fresh thyme
- bay leaf
- almaecet
- lemon
- tender shoots, chicks
Preparation:
Pickled pearl onions can be bought ready-made in the shops, everyone knows them, but let's make our own. First, cook the frozen pearl onions in lightly salted water until crispy, then set aside.
Dissolve sugar in the same water, add a sprig of fresh thyme and bay leaf, pour in apple cider vinegar, add a halved red onion, bring to the boil and pour over the prepared pearl onions, and leave to cool. The purple onion will colour and look more showy on the plate.
This process can be achieved by using a little beetroot juice, but in the same way, add a little to the pickling juice before boiling.
Shape the bread and bake it on a baking tray lined with baking paper, drizzling with a little olive oil until crispy.
We make a lemon parsley sauce to balance the heaviness and fattiness of the marrow. To do this, we blend the parsley with fresh lemon juice and a little salt using a thermomixer or a hand blender with a minimum of oil on high speed until homogeneous, then we pass it through a fine sieve.
Remove the marrow bones from the oven to room temperature about 30 minutes before baking. Cooking it on charcoal is a rare experience, but if you can't do that, you can cook it in the oven (in the second case at a high temperature of at least 200-220°C!)
Wait until the charcoal is glowing and not flaming, then start frying the bone, always with the marrow up, do not turn it over, as the marrow will fall out immediately during frying. Salt, preferably coarse, and freshly ground pepper can be used generously.
If you can, cover it up, the smoke from the enclosed space will take your marrow to another level. After 5-6 minutes, when you see that it starts to ”shake and gel", sprinkle a thin layer of granulated sugar and cover it again. The sugar will melt and caramelize on the marrow, creating a crispy layer.
To serve, place the bone on the plate with finely chopped pearl onions, citrus parsley sauce and crusty bread. Garnish with fresh shoots.
