Pub fare has become much more than cheap and quick grub. Today, some of the world’s best chefs have elevated the genre and made gastro pubs such as The Spotted Pig into international culinary destinations. Below is a recipe from our recreational class, The Gastro Pub. We are offering this class twice in the Fall – once on September 23rd and again on November 17th. If you’re interested in taking traditional pub fare to a new level, sign up here.
ROASTED BONE MARROW with TOASTED CIABATTA and PARSLEY SALAD
Yield: Serves 4
Recipe adapted from Fergus Henderson of St. John Restaurant, London.
8 to 12 center-cut beef or veal marrow bones, 3 inches long, 3 to 4 pounds total
1 cup roughly chopped fresh parsley
2 shallots, thinly sliced
2 teaspoons capers
1½ tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
Coarse sea salt to taste
4 (½-inch-thick) slices of crusty bread, toasted
Preheat oven to 450° F
-Put bones, cut side up, on foil-lined baking sheet. Cook until marrow is soft and has begun to separate from the bone, about 15 minutes. Stop before marrow begins to drizzle out.
-Meanwhile, combine parsley, shallots and capers in small bowl. Just before bones are ready, whisk together olive oil and lemon juice and drizzle dressing over parsley mixture until leaves are just coated.
-Put roasted bones, parsley salad, a ramekin of salt and toast on a large plate.
-To serve, scoop out marrow, spread on toast, sprinkle with salt and top with parsley salad.