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Roasted Marrow Bones w/ Flavors of Tabouleh

Roasted Bone Marrow w/ Flavors of TaboulehRoasted Marrow Bones w/ Flavors of Tabouleh

Exquisite beef marrow bones split 4″ long. Prepared with whole wheat berries, we dried some and chopped some and made a tabouleh salad with fresh parsley, lemon, garlic, and za’tar spice. The cooked, dried berries we deep fried to make crispy wheat berries and pulsed into a rough crunchy topping. Poached whole garlic cloves and then we worked them into a paste with smoked salt and then spread it on marrow bones, then covered with crunchy wheat berries and roasted. Served with tabouleh salad, roasted lemon, herb and olive oil pesto, and gelee’ of thyme scented San Marzano coulis, if you want to get fancy or just a simple tabouleh salad. The key is the acid and parsley with the chewy grain to act as a foil for the unctuous marrow. Enjoy!

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