Henry David Thoreau urged us to live deep and suck out all the marrow of life. Well, I'm here to urge you to suck on roasted bone marrow! Seriously, this is one of the most delicious, low-cost food items you can prepare.
Bone marrow is a wonderful source of protein and high in monounsaturated fats - the good fats. Legend says that Queen Victoria ate marrow every day. Although she was not a skinny woman, she lived to be 81.
Anthony Bourdain says he wants the following recipe as his last meal:
Roast Bone Marrow and Parsley Salad
12 three-inch (7 1/2-centimeter) pieces veal marrowbone
1 bunch flat-leaf parsley, leaves picked from stems
2 shallots, peeled and very thinly sliced
2 tablespoons (30 grams) capers
2 tablespoons (30 ml) extra-virgin olive oil
Juice of 1 lemon
Coarse sea salt
Freshly ground black pepper
Toasted bread, for serving
1. Prepare the bones: Put the bones in an ovenproof frying pan or roasting pan; place in a 450°F (230°C) 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.
2. 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.
3. 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.