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Torchio: Bone Marrow and Tomato

Torchio con Midollo e Pomodoro

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Preparation info
  • Serves

    4

    as a starter
    • Difficulty

      Medium

Appears in

By Caz Hildebrand and Jacob Kenedy

Published 2010

  • About

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.

Ingredients

  • 200 g torchio
  • 140 g bone marrow,* diced

    * Buy one whole marrow bone from your butcher, and ha

Method

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

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