2019-04-01 Taste and Travel International

SERVES 2

Roasted Marrowbones with

Gremolata Crumbs

COOKING IN THE EASTERNĩūĢʼnĂĆłʼnŅäƈäÚőʼnőĂä

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century. Old-fashioned marrowbones are now back in favour

— a rich and delicious treat.

Fresh Breadcrumbs 1 cup

Capers 1 Tbs, chopped

Lemon Zest 1 Tbs

Garlic 1 clove, minced

Fresh Thyme Leaves 1 tsp

Freshly Ground Black Pepper

a few grinds

Butter 1 Tbs

Beef Marrow Bones 4

Sourdough or Rustic Bread

toasted, for serving

Arugula or other Bitter Greens

2 cups

Coarse Salt to taste

1 PREHEAT the oven to 450°F.

2 PLACE the marrowbones in an ovenproof dish marrow side up

and roast for about 15 minutes, until the marrow is bubbling

and starting to render some fat. Don’t over-cook or the marrow

will melt.

3 WHILE the marrow is roasting, make the gremolata crumbs.

In a small bowl, combine the breadcrumbs, capers, lemon zest,

garlic, thyme and black pepper. Heat the butter in a small skillet

until foaming then add the crumb mixture. Allow to sizzle,

stirring occasionally, until the crumbs are golden brown, about

five minutes. Remove from the heat and set aside.

4 DIVIDE the cooked marrow bones between two plates,

with the greens and toasts on the side. Pile some gremolata

crumbs on top of the marrow and sprinkle the rest over the

salad greens.

5 PROVIDE small knives or teaspoons for scooping out the

marrow and a pinch pot of coarse salt for seasoning. Spread

the marrow on the toast, season to taste with salt, and enjoy,

preferably with a glass of crisp white wine!

PHOTOS THIS SPREAD FROM TOP
Turning bottles by hand at
Cep d’Argent; Tomatoes
ripening on the vine.

APRIL–JUNE 2019 TAST E& TRAVEL INTERNATIONAL 63

C A N A D A

QUEBEC ROAD TRIP

Cook

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