Description
This Bone Marrow Gremolata is made with cilantro, parsley, lemon juice, garlic, red wine vinegar, olive oil and a piece of bone marrow.
Ingredients
Scale
- 1 6 inch piece of bone marrow, cut lengthwise
- 1 garlic clove
- 1/2 cup chopped cilantro
- 1/4 cup chopped parsley
- 1.5 tablespoons fresh lemon juice
- 1 tablespoons red wine vinegar
- 6 tablespoons olive oil, add more to the desired consistency
- 1 tsp kosher salt
Instructions
- Preheat the oven to 450°F.
- Add the bone marrow on a baking sheet lined with parchment paper, cut side up, and bake for 15 minutes.
- Meanwhile, make the gremolata. In a food processor or mortar and pestle, add the garlic, cilantro and parsley and pulse or crush until it becomes a paste.
- Add the herbs into a bowl and squeeze the lemon juice. Pour the red wine vinegar and the olive oil. Season with salt, as necessary.
- Take the bone marrow out. You can top the gremolata onto the bone marrow and serve that way, or take the marrow out and place into the bowl. The latter works if you would like to top that onto a piece of steak, bread, tacos, eggs, skewers, sandwiches, or really anything else.
Notes
- I recommend using a food processor to get the garlic, parsley, cilantro to be chopped into small pieces, although a mortar and pestle works wonders as well. Do not over process, as you want to keep it on the chunky side. You can even just chop it very finely with a knife on a cutting board
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 110
- Fat: 12 g
- Protein: 1 g
