Put a large saucepan of salted water on the stove and bring it to the boil. Put 300 g (10½ oz) of the clarified butter in a medium saucepan and bring to 50°C (120°F). Add the bone marrow pieces to the butter and cook for approximately 3–4 minutes until they are warmed through.
Blanch the white sprouting broccoli shoots for approximately 2 minutes, adding the jagallo nero tips and the minutina seed stalks for the last 30 seconds of cooking. Drain all of the vegetables, brush with the remaining clarified butter and season with sea salt.
In the centre of each warmed plate, place two halves of the one-year onion and an even mixture of all the other vegetables. Carefully break each piece of marrow in half and place on top of each mound of vegetables. Season the marrow with a little sea salt. Serve.
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