- 12 three-inch (7 1/2-centimeter) pieces veal marrowbone
- 1 bunch flat-leaf parsley, leaves picked from stems
- 2 shallots, peeled and very thinly sliced
- 2 tablespoons (30 grams) capers
- 2 tablespoons (30 ml) extra-virgin olive oil
- Juice of 1 lemon
- Coarse sea salt
- Freshly ground black pepper
- Toasted bread, for serving
Prepare the bones: Put the bones in an ovenproof frying pan or roasting pan; place in a 450°F (230°C) oven. Depending on bone thickness, roasting should take about 20 minutes. You're looking for loose and giving marrow, but marrow that's not yet melted away.
While bones are roasting, lightly chop the parsley and mix it with the shallots and capers. Just before serving, dress salad with the olive oil and lemon juice; salt and pepper to taste.
Serve the dish: Don't completely season this dish before serving; let the diner do the last-minute seasoning. To eat, scrape the marrow from the bone onto the toast; season it with coarse sea salt. Place a pinch of parsley salad on top; eat immediately.