Truffled marrow bone
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Preparation: 12h
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Cooking: 25 min
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Portions: 4
Ingredients
8 veal marrow bones
Brine:
50 g salt
25 sugar
2 L water
Garnish:
100 g grated cheese, mix of parmesan and Emmental
1 loaf of bread sliced in sticks
1 white truffle
Preparation
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.