Roasted Bone Marrow Canoes
Roasted Bone Marrow Canoes
Roasted bone marrow is something magical. The roasted marrow is that of beefy, fatty, buttery goodness that gets spread on crusty bread, creating a savory bliss that is second to none. This recipe also has a parsley/breadcrumb/garlic/anchovy topping that gets baked on top of the canoes, adding a whole new dimension of flavor. When roasting the bone marrow, make sure to cook it all the way through, but not over cooked. If not cooked enough, the marrow will be pink, fatty, and unspreadable. If overcooked, the marrow will completely cook out of the bones, leaving a greasy mess.
Equipment
- food processor
Ingredients
- 4 bone marrow canoes
- olive oil
- salt and cracked black pepper
- sourdough bread toasted
Bread Crumb Stuffing
- 1/2 cup panko breadcrumbs
- 3 anchovy fillets
- 1/2 bunch flat leaf parsley
- 4 garlic cloves
Instructions
- Line a baking sheet with parchment paper. Place the bone marrow canoes on; drizzling with olive oil. Season with salt and pepper. Roast in a preheated 350° oven for 15 minutes.
- While the bones are roasting, place the parsley, anchovy fillets, and garlic in a food processor and pulse until everything is evenly chopped.
- Place the parsley mixture into a bowl and mix in the breadcrumbs.
- After the first 15 minutes of roasting, take the bones out of the oven. Spoon over the breadcrumb mixture over the marrow canoes and place back in the oven for 15-20 more minutes until the breadcrumb topping is browned.
