Roast bone marrow and parsley salad Cooking method
Ingredients for Roast marrow recipe
12 x 7-8cm pieces of middle veal marrowbone
1 bunch of flat-leaf parsley, picked from the stems and chopped
2 Shallots, very thinly sliced
1 modest handful of capers, (extra-fine if possible)
juice of 1 lemon
6 tbsp extra virgin olive oil
freshly ground salt and black pepper
toast, to serve
coarse sea salt
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