Marrow bone baked with fragrant Provencal herbs
2 servings
45 minutes
Baked bone marrow with fragrant Provençal herbs is a refined dish of Italian cuisine that combines the rich flavor of bone marrow with aromatic notes of fresh herbs. The history of this dish traces back to ancient traditions when chefs used bones to create nutritious and tasty meals. The baked bone marrow acquires a soft, velvety texture, while thyme and garlic add depth to the flavor. Serving it with crispy Borodinsky bread crostini and topinambur makes the dish truly festive. It is perfect as an exquisite appetizer for gourmets, especially when paired with red wine. This recipe pays homage to traditional Italian culinary techniques that convey the warmth of family dinners and the atmosphere of cozy restaurants.
1
Topping: cheese, basil, olive oil, chicken broth, garlic, white dried bread, pine nuts blended to a consistency suitable for sprinkling.
- Hard cheese: 10 g
- Basil: 10 g
- Olive oil: 50 ml
- Chicken broth: 70 ml
- White bread: 15 g
- Pine nuts: 10 g
2
Salt and pepper the bone, top with thinly sliced garlic and thyme. Bake in the oven at 180°C for 15 minutes.
- Salt: 1 g
- Ground black pepper: 1 g
- Marrow bones: 500 g
3
When serving, garnish with Borodino bread croutons (thinly sliced bread toasted in the oven) and sprinkle with topinambur.
- Borodino rye bread: 15 g