Roasted marrow bones with parsley salad

Ingredients for 4 servings:

• 8 marrow bones, beef or veal, approx. 10 cm long
• 1 bunch Italian parsley, cleaned and chopped
• 2 shallots
• 2 tsp capers (optional)
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• Sea salt, coarse (to taste)
• 8 slice(s) bread(s), thickly sliced ​​(1 to 1.5 cm) and toasted or roasted

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

a poem, toasted slices of bread

Preheat the oven to 225°C. Line a baking sheet (or ovenproof dish) with aluminum foil and place the marrow bones upright on it. Roast until the marrow is soft and begins to separate from the bones (about 15 minutes). The marrow should not ooze (run) from the underside of the bone. Meanwhile, combine the parsley, shallots, and capers (if desired) in a small bowl. When the marrow bones are almost done, whisk together the olive oil and lemon juice and drizzle over the parsley mixture. Arrange the roasted marrow bones, parsley salad, and toasted (or toasted) slices together on a large plate. Scoop the marrow from the bone, spoon it onto the toast, sprinkle with salt, and then enjoy with a spoonful of parsley salad.