Roasted Bone Marrow
Salsa Verde
  1. In a small bowl, make the salsa verde by whisking lime + EVOO + aji amarillo paste until they are well incorporated. Add the garlic + onion + parsley and mix, then add salt and pepper to taste. You can make the salsa verde on the day of cooking the bone marrow but let the flavors incorporate for at least an hour before serving.
  2. Place the marrows in a large bowl and cover it with water. Sprinkle a table spoon of salt in the water and let it sit for 30 minutes. Then drain and dry the bone.
  3. Preheat the oven to 375 degrees F. Arrange the bones, marrow side up, on a sheet plan. Generously season the marrows with salt and pepper. Put the sheet pan in the oven and set timer for 30 minutes.
  4. While the marrow is cooking, slice up French bread and butter the top of the slices before arranging them on a separate sheet pan. Put the sheet pan of sliced bread in the top rack of the oven at the point when the marrow has cooked for 20 minutes. Let the bread toast for 10 minutes and you can pull it out of the oven at the same time as the marrow.
  5. Serve the bone marrow immediately with the salsa verde and toasted french bread. Use a knife or a small spoon to scoop out the marrow and spread it on the toasted bread. Top the marrow with salsa verde.