3-4 (3"inch) pieces of beef bone marrow
1 handful offlat-leaf Italian parsley, leaves picked from stems
1 shallot, minced
1 tablespoon capers
Juice from 1 lemon
Course sea salt
2 tablespoons unsalted butter, melted
1. Pre-heat oven to 450 degrees F. Put the bones in an ovenproof roasting pan or on a foil-lined baking sheet. Transfer to the oven and roast for about 15-18 minutes. You’re looking for loose and giving marrow, but marrow that’s not yet melted away.
2. Meanwhile, lightly chop the parsley and mix it with the shallots and capers. Just before serving, dress salad with lemon juice; salt and pepper to taste.
3. Brush the pieces of bread with the melted butter and place in a grill pan until nice and toasted. 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.