One of the very fancy appetizers one can order in a French Bistrot is marrow bones. But they can be made at a fraction of the price, at home, in your Forno Venetzia wood fired oven. Your guests will be very impressed and the entire recipe will take you very little active work!
In fact wood fired marrow bones might be the best invention since sliced bread, which you’ll need to accompany your wood fired marrow bones recipe (and can also toast in your Forno Venetzia).
WOOD FIRED MARROW BONES
- 1 marrow bone cut lenghtwise Bones cut in rounds are also ok
- 1 tbsp salt for soaking
- 1 garlic clove cut in half
- 2 tbsp resh herbs (rosemary, parsley, sorrel, thyme, etc) chopped
- 1/2 tsp coarse sea salt
- Soak the marrow bones in salted water for minimum 1 hour up to 24 hours (I have skipped this step in the past and it works fine but soaking "cleans" the look of the bones).
- Build your fire in your Forno Venetzia oven and let it cool down a bit to around 500 - 550F
- Pat dry each piece of marrow bone and lay flat, marrow on top, in a cast iron pan or heat resistant pan. Rub the marrow side with garlic.
- Mix your chopped herbs with the sea salt and spread on top of your marrow bones.
- Cook in the Forno Venetzia, turning the pan a quarter turn every 2-3 minutes to cook evenly. Do not let the bones burn. Cook for about 8-13 minutes or until the marrow is bubbly.
- NOTE: you can toast slices of country bread in your Forno Venetzia while the marrow bones are cooking to serve with the bones.Bon appetit!