Recipe information
turbinado sugar brûlée, romesco, grilled baguette
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Bone Marrow
Brûlée Topping
Romesco Sauce
Grilled Baguette
Prepare Bone Marrow
1. Roast the Bone Marrow
Preheat your oven to 450°F (230°C). Place the bone marrow bones on a baking sheet, sprinkle with kosher salt and freshly ground black pepper. Roast for 15-20 minutes until the marrow is bubbly and golden brown.
Make Romesco Sauce
1. Blend the Romesco
In a blender or food processor, combine roasted red peppers, toasted almonds, garlic cloves, olive oil, red wine vinegar, smoked paprika, and salt. Blend until smooth and creamy. Adjust seasoning to taste.
Prepare Grilled Baguette
1. Grill the Baguette
Slice the baguette into 1-inch thick slices. Brush both sides with olive oil. Grill on medium heat for 1-2 minutes on each side until toasted and grill marks appear.
Assemble the Dish
1. Brûlée the Bone Marrow
Once the bone marrow is roasted, remove from the oven and sprinkle a generous layer of turbinado sugar on top of each bone. Using a kitchen torch, carefully brûlée the sugar until it melts and forms a caramelized crust.
2. Serve
Serve the brûléed bone marrow with a side of romesco sauce and grilled baguette slices for spreading.