Cooking bone marrow at home is easy. This recipe uses a caper dressing to cut through the intense meaty flavours to balance the dish.
Preheat the oven to 200C/400F/Gas 6.
Place the bones on a greased baking sheet with the cut-side facing upwards. Season with salt and freshly ground black pepper and drizzle with olive oil. Roast for 15 minutes, or until the marrow comes away from the bone.
For the dressing, heat the olive oil in a frying pan and fry the shallot for 2-3 minutes, or until soft.
Increase the heat and add the pine nuts, capers, garlic, white wine vinegar and the remaining olive oil and cook for 3-4 minutes. Remove the pan from the heat and stir in the parsley.
To serve, scoop out the marrow and spread onto the bread with the caper mixture on top.
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