Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
4
as a starterMedium
By Caz Hildebrand and Jacob Kenedy
Published 2010
This dish is very, very meaty and very, very rich — not for the faint-hearted, or those at risk of a heart attack. If you’re the sort who likes to gnaw on a marrow bone, give it a go, otherwise be smart and try something else.
* Buy one whole marrow bone from your butcher, and ha
Heat a frying pan over a high flame. When smoking, add the bone marrow followed immediately by the tomato, garlic, rosemary and chilli. Fry for 10 minutes until some of the tomatoes have browned and others softened. Reduce the heat to low and add the anchovy and three-quarters of the wine. Simmer the sauce for 20 minutes until quite thick and oily-looking, breaking up the tomatoes a little with
Advertisement
Advertisement
No reviews for this recipe