About the Recipe
Rich, silky roasted marrow topped with a bright herb gremolata finished in Tickled Pickler live vinegar — an easy, elegant starter for scooping onto warm toast.
Prep Time:
15 mins
Cook Time:
20 mins
Serves:
3-4 people
Level:
Easy
Ingredients
For the marrow bones:
• 3 canoe-cut (split lengthwise) beef
marrow bones
• Salt, to taste
• Olive oil, for drizzling
For the herb-vinegar topping:
• ½ cup fresh mixed herbs, finely chopped (rosemary, tarragon, parsley, thyme, basil, oregano, or any combination you like)
• A few cloves garlic, minced
• Salt and pepper, to taste
• 2 tsp The Tickled Pickler Live Vinegar (Nonna, Basil Instinct, or Tongue Thai’d all work beautifully here)
• 2 tbsp olive oil
To serve:
• Toast points or slices of crusty Italian
bread
Preparation
1. Preheat oven to 450°F.
2. Arrange the split marrow bones on a baking sheet, cut side up. Sprinkle with salt and drizzle lightly with olive oil.
3. Roast for 10 minutes.
4. Meanwhile, in a bowl, combine the chopped herbs, garlic, salt, pepper, vinegar, and olive oil. Mix well.
5. After the first 10 minutes, remove the bones from the oven and spoon the herb topping evenly over each one.
6. Reduce oven temperature to 425°F and roast for an additional 10 minutes, until the marrow is soft and glistening and the herbs are fragrant.
7. Serve immediately with toast points or slices of crusty Italian loaf.
Tips & Tricks
• Ask your butcher for “canoe cut” marrow bones — split lengthwise, they’re easier to scoop than the round-cut rings.
• Don’t skip resting the bones a minute or two after roasting; the marrow stays hot and loosens slightly, making it easier to spread.
• A squeeze of lemon over the top just before serving can brighten things even further if you want extra acidity alongside the vinegar.
• Leftover herb-vinegar topping keeps in the fridge for a couple days and doubles beautifully as a finishing sauce for grilled steak or roasted vegetables.