Recipes

'Surf and Turf' Bone Marrow, Caviar and Herbs

'Surf and Turf' Bone Marrow, Caviar and Herbs
Chef Chris Cosentino's passion for odd cuts and offal is unmistakable at Incanto, the Noe Valley Italian restaurant he runs with partner Mark Pastore. In this recipe, Cosentino marries marrow, also known as "God's butter," with caviar for an ideal pairing — rich and buttery, salty and refreshing. Topped with some grilled bread and an herb salad to cut the richness, it's nearly a meal! Save this for that special night when you want to show off a little.

Makes: 6 servings
Ingredients:
18 center-cut marrowbones, each 2 inches long and split lengthwise
Sea salt
Freshly ground black pepper
Extra-virgin olive oil for brushing and dressing
12 slices coarse country bread
1 lemon
1/3 cup fresh chives cut into 1/2-inch batons
1/3 cup fresh tarragon leaves
1/3 cup fresh chervil leaves
1/3 cup fresh flat-leaf parsley leaves
1/3 cup celery leaves
Splash of fresh lemon juice
4 ounces caviar, the best you can afford
Directions:
Remove marrowbones from refrigerator two hours before you plan to roast them to ensure the marrow cooks evenly. Season with salt, pepper and olive oil, then stand them upright in a roasting pan.

Preheat oven to 500 degrees.

Preheat a stove-top grill pan over medium heat. Brush bread slices on both sides with olive oil and then season on both sides with salt and pepper. Grill bread, turning once, until etched with grill marks and crisp on both sides, about two minutes per side. Alternatively, use your broiler to toast prepared baguette slices on both sides.

When bread is ready, rub each slice on one side with the whole lemon, releasing the zest's natural oils to flavor the bread.

Roast marrowbones until soft in the center and warm throughout, 8 to 10 minutes.

'Surf and Turf' Bone Marrow, Caviar and Herbs

Just before marrowbones are ready, in a bowl, combine chives, tarragon, chervil, parsley and celery leaves. Drizzle with a little olive oil and lemon juice and toss to coat evenly.

'Surf and Turf' Bone Marrow, Caviar and Herbs

Transfer bones to a warmed platter, and top each one with a spoonful of caviar. Scatter herb salad over bones and place bread on the platter. Serve right away with small spoons or spreaders.

'Surf and Turf' Bone Marrow, Caviar and Herbs