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Os à moelle rôti à la fleur de sel de Guérande, thym, ail et l’huile de truffe

November 21, 2012

I’ve got a new food addiction: Roasted bone marrow!

This weekend we had it at a wine bar along with charcuteries and cheeses,  last week I had it with my Entrecôte at la Petite Maison in Nice, and yesterday I decided to make it for Apèro. When I had it at the restaurants, it was served with only fleur de sel and toasted baguette, but I decided to make mine a little bit more à la deluxe version with roasted garlic, fresh thyme, truffle oil (my other addiction) and grilled pain de campagne. Very rustic and very classic French, but most importantly absolutely DIVINE!

It’s also so easy to make! You just buy some beef bone marrow at your butcher, roast some garlic cloves on low heat for about 40 min, then you add the bone marrow with the thyme and turn up the heat to 190 degrees and roast for about 20 min.

Serve with a spoon and spread on your grilled pain de campagne along with the garlic puré and finally drizzle some truffle oil! Oh and I almost forgot, with loads of sel de Guérande!

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