Tag: parsley

Roasted Veal Bone Marrow – Recipe

Ingredients (3-4 servings):

  • 1 kg veal (beef) marrow bones cut crosswise
  • 2 tablespoons coarse sea salt
  • 1 tablespoon olive oil
  • freshly ground black pepper
  • some parsley leaves
  • 4 buns

 

Preparation method:

  1. Smear some olive oil on the bottom of an oven proof dish.
  2. Lay the bones with marrow in this dish.
  3. Drizzle a bit of olive oil on the bones and season them with sea salt and freshly ground black pepper.
  4. Lay this dish in the oven preheated to 200 C and roast for half an hour, until the marrow starts to get bubbly.
  5. Chop roughly the parsley leaves.
  6. Halve the buns, drizzle some olive oil on their tops and roast them a few minutes in the oven.
  7. Serve the hot bone marrows straight from the oven, garnished with the chopped parsley and lots of of the crunchy seasalt, together with the roasted-toasted buns.

Grilled Beef Heart with Gremolata and Grilled Asparagus – Recipe

Ingredients (4 servings):

  • 1 kg beef/veal heart
  • salt and freshly ground black pepper
  • 1 bunch of asparagus
  • 1 lime

for the gremolata:

  • 5 garlic cloves
  • 1 bunch of parsley leafs
  • 3-4 tablespoons extra olive oil
  • 1 lime
  • salt to taste

Preparation method:

  1. Cut the beef heart into steak-like strips.
  2. Place the heart strips into a bowl, squeeze over the juice of a lime and season with salt and freshly ground pepper. Stir them together and let it marinate for about an hour.
  3. Trim the lower third of the asparagus shoots.
  4. Heat up the grill to high temperature and place the asparagus on the grill. Season them with coarse salt and grille them for a few minutes until they have the grill marks, then turn them on their other sides and repeat. Work in 2-3 batches, not to overcrowd the grill.
  5. After the grilling of the asparagus is finished, place the heart strips on the grill and grill them about 3-4 minutes on each side.
    Prepare the gremolata:
  6. Chop the garlic.
  7. Chop the parsley leaves.
  8. Add together to a small bowl the chopped garlic and chopped parsley, the juice of a lime and the olive oil. Season with salt to taste and let it marinate for 10 minutes.
  9. Serve the heart strips topped with gremolata and with the grilled asparagus on the side.  

Dalmatian Grilled Sardines with Parsley Lemon Garlic Sauce Recipe

 

Ingredients (4 servings)

  • 1 kg sardines (fresh or frozen)
  • a bunch of parsley
  • 2-3 sprigs of rosemary
  • 1 head garlic
  • 1 lemon
  • extra virgin olive oil
  • Salt and pepper to taste
  • 100 g olives
  • 2 large tomatoes
  • a few chilli peppers

Preparation method:

  1. Defroze the sardines if frozen, wash them in a colander.
  2. Clean and chop the garlic.
  3. Grate the lemons for zest.
  4. In a bowl mix place the grated lemon peel, half of the chopped garlic and the rosemary torn from sprigs. Add extra virgin olive oil, salt and pepper, whisk them a bit.
  5. Place the whole sardines in this bowl and cover them with the marinade and let them marinate for half an hour.
  6. In another bowl mix the other half of chopped garlic, olive oil, chopped parsley and the juice from a lemon.
  7. Grill the sardines until having charred grill marks 3-4 minutes on each side.

  8. When ready place them on a plate and season with the garlic and parsley sauce and serve with lemon wedges.