Roasted Bone Marrow with Parsley Salad
My favorite culinary curmudgeon, Anthony Bourdain, doesn’t call roasted bone marrow “Butter of the Gods” for nothing. It is one of my absolute favorite dishes and incredibly simple to make at home (and much cheaper than getting at a restaurant!). Bone marrow is rich in fat and protein and has a soft and gelatinous texture. I wouldn’t recommend eating it morning, noon and night, given it’s fat content but I think it’s great on occasion – especially since most of the fat in marrow is monounsaturated fat (one of the good fats). When you take your first warm and buttery bite, it’s a slice of heaven. Just like this acoustic version of My Hero from Dave Grohl. Is there anything more awesome? Very hard to beat…
Makes 2-3 servings
6 three-inch pieces of marrow (approximately 3-4 pounds)
1 bunch parsley leaves
6 oz cipolline onions
6 oz cherries
1 teaspoon lemon juice
course sea salt
extra virgin olive oil
Preheat oven to 450 degrees.
Line your baking pan with aluminum foil because the marrow and fat will leak out during the roast! Place the bones standing upright. Add the onions as well since they’ll be sweet like candy when they’re roasted. Place in oven and roast for 20 minutes. (That’s right – you don’t have to add/season/do anything to the bones!)
While the bones and onions are roasting, mix the parsley leaves with chopped cherries. (I know that Anthony Bourdain’s favorite meal includes parsley salad with capers but I didn’t have any when I was making this so I included cherries to add some tartness. It worked great but feel free to add capers instead.) Drizzle some extra virgin olive oil, lemon juice and course sea salt and pepper to the salad.
After 20 minutes, your marrow should look softened and loose (shouldn’t be liquified or you’ve gone too long). Take the bones out and set up standing on a plate. Take your onions and chop up 3oz and add to your salad and mix. Set the remaining 3oz on your plate.
These are a bit challenging to eat if you don’t have the right utensils so make sure you have a slender spoon (or chopsticks!) so you can scrape the buttery goodness out. Enjoy!