Bone marrow salad with parsley and capers
4 servings
30 minutes
Bone marrow salad with parsley and capers is an exquisite dish of European cuisine that embodies gourmet love for rich and noble flavors. The bone marrow, baked to a tender creamy consistency, has a buttery, rich taste with subtle nutty notes. It pairs wonderfully with the freshness of parsley, the piquancy of capers, and the mild sharpness of shallots. The salad is served with crispy slices of rye bread that absorb the rich aroma of the marrow, creating a harmonious gastronomic combination. Historically, bone marrow was considered a delicacy in Europe and served in the finest restaurants. This dish is perfect for dinner with a glass of chilled white wine that enhances its complex flavor nuances.
1
Veal bones should be cut into segments about 8 cm long, placed on a baking tray, and baked in an oven preheated to 220 degrees for twenty minutes.
- Calf brains: 2 kg
2
Just before serving, tear the leaves from the parsley and chop them slightly with a knife. Finely chop the shallots and capers, then mix the parsley, shallots, and capers with lemon juice and olive oil. Season with salt and pepper. Slice the bread thinly and lightly toast it in a dry skillet or dry it in the oven.
- Parsley: 100 g
- Shallots: 2 heads
- Capers: 50 g
- Olive oil: 1 tablespoon
- Lemon: 1 piece
- Sea salt: to taste
- Ground black pepper: to taste
- Rye bread: 400 g
3
Place brain bones, a handful of salad, and toasted bread on a plate. Serve coarse salt and pepper separately. It's best to extract the brain from the bone using a thin fork like those used for eating lobsters. Spread some salad, brain, sprinkle with salt and pepper on the bread, and wash it down with icy white wine.
- Calf brains: 2 kg
- Parsley: 100 g
- Capers: 50 g
- Sea salt: to taste
- Ground black pepper: to taste
- Rye bread: 400 g