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Bone Marrow with Beef Tartare
Bone Marrow with Beef Tartare
Italian
Starter
30 mins
Beef
Easy
Serves
2

This inventive starter from Macellaio RC combines two of the most delicious parts of the cow — bone marrow, which is simply roasted in the oven, and topside of beef, which is served as a tartare: “We are always suggesting eating the marrow together with the raw meat and salad, this will create an unforgettable experience on the palate.”

Recipe courtesy of
Ingredients
  • 2 pieces of beef bone middle, split lengthways

Parsley Salad

  • 20g flat-leaf parsley, leaves only
  • 5g shallots, finely sliced
  • 5g salted capers, rinsed
  • 15ml vinaigrette

Battuta (Tartare)

  • 60g Fesa di Fassona – Fassona topside
  • 1 dash of Tuscan extra virgin olive oil
  • 1 dash of lemon juice
  • 10g pomegranate seeds
  • Rock salt, to taste
  • 2 thin slices of bread
Method
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Method
  1. Preheat the oven to 230°C.
  2. Place the bone marrow on a baking tray, cut-side up, and roast in the oven for 8 minutes.
  3. Meanwhile, add the parsley leaves, thinly sliced shallots and capers to a bowl. Toss with vinaigrette and season to taste.
  4. With a sharp knife, finely slice the topside then chop into cubes. Add the Tuscan extra virgin olive oil, lemon juice and pomegranate and season with salt and pepper.
  5. Serve the battuta on top of the marrow and the parsley salad on the side … and of course, some crispy bread.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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