Name: Torchio: Bone Marrow and Tomato (Torchio con Midollo e Pomodoro)
Yield: Serves 4 as a starter or 2 as a main
Cuisine: Italian
Ingredients: 300 g tomatoes, chunked, or halved cherry tomatoes; 140 g bone marrow,* diced * Buy one whole marrow bone from your butcher, and have him split it lengthways down the middle – the marrow can then be removed like the seeds of a cucumber. Otherwise, buy 800g centrecut marrow bones in 5cm lengths and push the marrow out with your thumb.; 3 sprigs rosemary; 2 cloves garlic, thinly sliced; grated Parmesan, to serve; 100 ml red wine; 200 g torchio; 4 anchovy fillets, chopped; a pinch of crushed dried chilli flakes

Preparation info

Serves
4
as a starter

Difficulty
Medium

Appears in

The Geometry of Pasta

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

Main course
Starter

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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Ingredients

Method

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