Adapted from “My Last Supper” by Melanic Dunea
Recipe by Anthony Bourdain
Photos by Amy Sheridan
From “My Last Supper” by Melanie Dunea, this dish is what celebrity chef Anthony Bourdain wants as his last meal on Earth, and honestly, we don’t blame him. We love bone marrow and think more people should experiment with it in their cooking. It’s the secret star of our Beef Stew Recipe with Red Wine, Bone Marrow, and Cornmeal Dumplings, and we love it in traditional Risotto Milanese. Put bone marrow, fresh thyme, sliced peaches and fontina cheese on one of our Pizza Romana Hand-Stretched Pizza Crusts Imported from Italy and become a culinary star. Here, the marrow takes center stage and the addition of these tiny, high quality Salina Natura Capers in Extra Virgin Olive Oil from Salina, Sicily take the parsley salad to new heights. This is a lovely dish to serve to friends before a light dinner.
roast bone marrow and parsley salad, anthony bourdain's last supper
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serves 4
Ingredients
- 12 three-inch pieces veal marrowbone
- 1 bunch flat-leaf parsley, leaves picked from stems
- 2 shallots, peeled and very thinly sliced
- 2 Tbsp. capers
- 2 Tbsp. extra virgin olive oil
- juice of 1 lemon
- Course sea salt
- freshly ground black pepper
Directions
Cut a crusty baguette into ½ inch slices, 12 slices reserved for roasting, the rest toasted for serving.
Prepare the bones:
- Put the bones in an ovenproof frying pan or roasting pan; place in a 450°F oven.
- Depending on bone thickness, roasting should take about 20 minutes. You’re looking for loose and giving marrow, but marrow that’s not yet melted away, (*we like to place the marrow on 1/2″ thick sliced baguette pieces that will toast underneath and soak up any melted marrow).
Prepare the parsley salad:
- While bones are roasting, lightly chop the parsley and mix it with the shallots and capers.
- Just before serving, dress salad with the olive oil and lemon juice; salt and pepper to taste.
Serve the dish:
- Don’t completely season this dish before serving; let the diner do the last-minute seasoning.
- To eat, scrape the marrow from the bone onto the toast; season it with coarse sea salt.
- Place a pinch of parsley salad on top; eat immediately.
Happy cooking,
Rachael
Gramolata to top perfect!
I have never seen a marrowbone look so pretty! Gorgeous recipe. I am thinking aloud where to get my marrows from!
I always forget to take a picture to show friends what I roast them on the BBQ. Thanks for getting a good shot of the bones with marrow in them.
This stuff has been around long before Bourdain made it famous – it’s amazingly good food and simple to make.
It came out so great!!! Yumm!!!!!
Yay! We are thrilled that you liked it as much as we do!