Before we left for the strawberry festival http://cookinginsens.wordpress.com/2013/06/10/strawberry-festival-esslingen-germany/, I took out some nice beef marrow bones that I had purchased on my last trip to France. Still reeling from all the food and wine at the festival, the bones were the perfect “petit repas” for sun downers on the terrace.
Beef Marrow Bones with Parsley Salad
2 cups parsley, chopped
2 shallots, sliced
2-3 tbsp olive oil
1 1/2 tbsp lemon juice
1 1/2 tbsp capers, chopped
Salt and pepper
9-12 Beef marrow bones
Mix together the parsley, shallots, olive oil, lemon juice, capers, salt and pepper, then set aside.
Cook the bones in a roasting pan in a 450 F oven for 15-20 minutes. Serve with the salad and toast.
Wine suggestion: Brouilly