“Hot Moscow Appetizer” or Bone Marrow on Rye Toast
For 4-6 Servings
INGREDIENTS:
= 6-8 beef marrow bones – center-cut to the size of about 3 inches tall
= Rye bread sliced for toasts
= Kosher salt
= Freshly grounded black pepper
INGREDIENTS for GREEN SALAD:
= 1 cup chopped parsley leaves
= Lemon peel from 1 lemon, thinly cut in stripes
= Lemon juice from 1 lemon
= 2 garlic cloves – thinly chopped
= 2 small shallots or 1 small red onion – thinly sliced
= 1 tablespoon rosemary – thinly chopped
= Salt and freshly ground black pepper
COOKING:
1. Preheat the oven to 450℉ (230℃). Wash the marrow bones, dry them with a paper towel and place them on the cooking sheet wide side down. Season each bone with salt and pepper and bake for 20 minutes until the marrow comes out from the bones easily. Don’t keep the bones in the oven for too long because they will lose the precious marrow which could melt out of them.
2. Take the sheet with cooked bones out of the oven, spoon out the hot marrow from each bone and place it on the prepared rye toasts with green salad.
Serve immediately while hot. Alone the bone marrow you can serve pickled mushrooms with dill and pickles.
Rye bread toasts:
Simply fry the slices of rye bread on a frying pan until crisp.
Green salad:
In a small bowl toss together chopped parsley, shallots, garlic, and lemon zest. Season the salad with freshly squeezed lemon juice, salt and pepper. Mix well.
Serve the salad on the rye toasts with the baked bone marrow on the top.
