Marrow bone + sliced Lawrence salami

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video: @aubertleblanc

There are recipes that don’t need much, just good ingredients and an oven. This is one of them. Bone marrow bones roasted until the marrow becomes silky, topped with slices of Lawrence salami that get slightly crispy at the edges, then a bright, tangy salad of parsley and shallots to cut through the richness. Place it all in the center of the table, bring out the spoons, and spread the marrow on fresh bread. It’s simple, it’s generous, and it’s perfect for sharing.

Ingredients

• bone marrow bones, split lengthwise (ask your butcher)
• sliced Lawrence salami (available at the grocery store)
• fresh bread (baguette or country bread)

Parsley and shallot salad

• fresh parsley, chopped
• shallot, finely chopped
• a little red wine vinegar
• olive oil
• salt and pepper

Instructions

1. Preheat the oven to [temperature] and line a baking sheet with aluminum foil.
2. Place the bones on the baking sheet, marrow side up. Top with slices of Lawrence salami.
3. Roast for [duration], until the marrow is tender and the salami is slightly crispy. Add the bread to the baking sheet during the last few minutes to warm and brown it.
4. Prepare the salad in the meantime. Chop the parsley and shallot, then mix with a little red wine vinegar and olive oil. Season with salt and pepper.
5. Top the bones with the parsley and shallot salad as soon as they come out of the oven.
6. Serve immediately with the fresh bread and spoons, to scoop out the marrow and spread it on the bread.