SERVES 4
12 short pieces of veal
marrowbones
(or 8 longer lengths)
sea salt and black pepper
CAPER AND HERB
DRESSING
large handful of flat -leaf
parsley, leaves only,
chopped
few oregano 'sprigs,
leaves only
2 shallots, peeled and
roughly chopped
2 tsp capers, rinsed and
drained
2 tsp Dijon or English
mustard
1 tbsp cider or white
wine vinegar
4 tbsp extra virgin olive
oil
few dashes of Tabasco
sauce (optional)
TO SERVE
about 8 slices of
sourdough bread
1 lemon, cut into wedges
56 SAVOURIES WITH TOAST
Roasted bone marrow
with caper and herb dressing
Bone marrow has recently regained popularity, largely due
to the efforts of chefs like Fergus Henderson, who often
serves it at his restaurant, St. John's, in London. Our version
pairs rich marrow with a punchy caper and herb dressing.
If you're feeling indulgent, serve the buttery marrow on
brioche toasts instead of sourdough.Preheat the oven to 19 o°ClGas 5. Lightly season both ends of the
marrowbones with sa lt and pepper and place in a roasting tin. Roast
for about 20 minutes until the marrow is soft and will come away
from the bone when you prod it lightly. Take care not to over-roast or
the marrow will melt into an oily mass.To make the dressing, put all the ingredients into a fo ou processor and
pulse until the mixture forms a rough paste. Check the seasoning,
then spoon into small individual serving bowls.When the marrowbones are almost ready, toast the bread. Stand
the marrowbones upright on warm serving plates with the toasted
sourdough, lemon wedges and bowls of caper and herb dressing on
the side.