When we talk about calf marrow, we refer to the soft tissue preserved inside the long and flat bones of this animal; therefore, bone marrow not to be confused with the spinal one. Usually, during cooking, it melts, thus giving creaminess to the dishes and this is why some chefs have called it "butter of the gods".
Veal marrow is ideal for the preparation of Milanese risotto, passatelli, and a tasty broth to be served as a consommé or together with the soup. This is exactly what you need on the winter menu to warm up the whole family, including children.
For the broth, you need 1/2 kg of bones with veal marrow, 1 carrot, 1 onion, 1 stalk of celery, 2 l of water, and 1 pinch of salt. Then clean the vegetables, put them together with the other ingredients in a pan, and bring to a boil. Lower the heat and let it cook for another 40 minutes with the lid on. Before serving it hot on plates, strain the broth through a large sieve.
In France, marrow is used to prepare various sauces, including what we know as Bordeaux sauce. In Veronese cuisine with marrow, we find pear instead, which stands for “pepata”, a typical sauce made with 300 g of breadcrumbs, 40 g of ox marrow, a knob of butter, butter, 300 ml of meat broth, and plenty of pepper.
You will have no difficulty preparing it, it only needs long cooking and is perfect to accompany the boiled meat during Christmas lunch. In practice, it must first be dissolved in the marrow in a saucepan and then mix it with the breadcrumbs and pepper and put it on the stove, with the broth, for about an hour.
Alternatively, you can make an easy recipe with the marrow with the rib of beef. Start by browning 2 small onions, to which you will add 100 g of marrow, 3 tablespoons of grated bread, 1 sprig of parsley, 1 pinch of salt and 50 g of Parmesan. In the meantime, brown 700 g of steak on both sides and place the sauce obtained with the marrow on top. Put everything to brown in the oven for 5 minutes. Those who prefer a slightly spicy taste can prepare a sauce with half a glass of red wine, 1 knob of butter and 1 tablespoon of curry as a condiment.
There are various ways of how to cook marrow or ossobuco, one of them is in a pan. For this type of cooking it is preferable to keep the pieces of marrow in the refrigerator until they are used.
Preparing them is very simple, just cook them on both sides in a non-stick pan, so that a crust form. Obviously, this is a quick recipe to enrich some first courses; what makes the difference is the addition of other ingredients to make the recipe more laborious.
Let's take the marrow with apples, a dish of haute cuisine without a doubt. First peel 4 apples and cut them all around the size of the bone. Meanwhile, in a saucepan, boil 200 ml of water, 1 teaspoon of sugar and the juice of 1 lemon. Let cool and place the syrup together with the apples in a vacuum cooking bag. Seal and cook in water for 50 minutes.
Once cooked, brown the apples quickly in a pan with a knob of butter. Still in the pan, sear 4 bone marrows, remove the inside with a teaspoon and stuff, so to speak, an apple that you have emptied a little, being careful not to break it. Insert the stuffed apple with the marrow inside the bone and decorate with parmesan flakes or a few sprigs of soft cheese. You will have created a signature dish!