Truffled marrow bone

Truffled marrow bone

Truffled marrow bone

  • Preparation: 12h
  • Cooking: 25 min
  • Portions: 4


8 veal marrow bones


50 g salt

25 sugar

2 L water


100 g grated cheese, mix of parmesan and Emmental

1 loaf of bread sliced in sticks

1 white truffle


In a bowl, incorporate salt and water. Stir well. Place the bones in the brine and keep refrigerated for 12 hours. Remove bones of brine. Preheat the oven to 230°C. Place bones on a bed of cooking salt or over aluminum foil in an oven-proof dish. Strew cheese on every bone. Cook for 15 to 20 minutes. Just before serving, finely slice truffle and sprinkle over the bones and a pinch of "fleur de sel". Serve with roasted bread.