Escargot Bone Marrow Recipe
garlic buttered escargot, marrow, blistered tomatoes, arugula salad, grilled sourdough * Serves 2 Guests
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Ingredients
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Escargot
Bone Marrow
Blistered Tomatoes
Arugula Salad
Grilled Sourdough
Method
Prepare the Escargot
- 1
Make the Garlic Butter
In a small bowl, combine softened unsalted butter, minced garlic, chopped parsley, and lemon juice. Mix well until combined.
- 2
Prepare the Bone Marrow
- 3
Season the Bones
Preheat your oven to 450°F (230°C). Place the bone marrow bones on a baking sheet and sprinkle with salt and freshly ground black pepper.
- 4
Roast the Bones
Roast the bones in the preheated oven for about 15-20 minutes, or until the marrow is soft and bubbling.
Blister the Tomatoes
- 5
Sauté the Tomatoes
In a skillet, heat olive oil over medium-high heat. Add cherry tomatoes and sauté until the skins blister, about 5-7 minutes. Season with salt and pepper to taste.
Prepare the Arugula Salad
- 6
Dress the Salad
In a large bowl, combine arugula, olive oil, lemon juice, salt, and pepper. Toss gently to coat the arugula evenly.
Grill the Sourdough
- 7
Combine and Serve
- 8
Plate the Dish
On a serving platter, arrange the roasted bone marrow, garlic buttered escargot, blistered tomatoes, and arugula salad. Serve with the grilled sourdough on the side for dipping.