this is one of my latest favourite starters. Easy and quick to make, extremely budget friendly and a great idea for tappas too.
traditionally roasted with just a sprinkle of Maldon Sea Salt and served with toast and a fresh parsley salad, its really quite simple but yet so delicious.
this is my take on Roasted Marrow bones.
12 Marrowbones, cleaned
Salt and freshly ground pepper
½ cup (125ml) fresh breadcrumbs
10g fresh parsley, finely chopped
1 clove of garlic, crushed
1 lemon, zest and juice
2 tbsp (30ml) olive oil
Toasted ciabatta to serve
Preheat oven to 180°C.
Place the marrowbones onto a roasting tray and season with a little salt and freshly ground pepper.
Pour the breadcrumbs into a bowl and add the parsley, garlic, lemon juice and zest.
Season with salt and pepper and add the olive oil.
Mix until well combined.
Place a tablespoon of breadcrumb topping on each marrowbone and roast in oven for about 30-45 minutes or until the bone marrow is cooked through and the topping is golden.
Serve immediately with toasted ciabatta.
This post was especially written for Crush Magazine
Photographer: Henk Hattingh
Recipes and Styling: Luisa Farelo Hayes