Truffled marrow bone

  • Preparation: 12h
  • Cooking: 25 min
  • Portions: 4

Ingredients

    8 veal marrow bones

    Brine:

    50 g salt

    25 sugar

    2 L water

    Garnish:

    100 g grated cheese, mix of parmesan and Emmental

    1 loaf of bread sliced in sticks 

    1 white truffle

Preparation

In a bowl, incorporate salt and water. Stir well. Place the bones in the brine and keep refrigerated for 12 hours. Remove bones of brine. Preheat the oven to 230°C. Place bones on a bed of cooking salt or over aluminum foil in an oven-proof dish. Strew cheese on every bone. Cook for 15 to 20 minutes. Just before serving, finely slice truffle and sprinkle over the bones and a pinch of "fleur de sel". Serve with roasted bread.