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Autumn time is the right time for gratinated marrow cups

Claes Britton | Oct 14, 2005 | 0 comments

Yes, that autumn has once again fallen upon us with its brisk air and blazing colors. A full day of picking mushrooms and shooting elks out among the pines is enough to make the best of us hungry. That's when you need something truly rich and heavy with flavor – gratinated marrow cups with beef marrow butter Provençale, to be precise, and some dark, deep, ruby red wine along with that. Just do as PA&Co:s legendary star chef Stefan “Steffe“ Robertsson says:


”Buy the marrow cups from your local butcher. Boil them for a long time in water with salt and vinegar, scrape them and boil again to get them really white and shiny. Soak the beef marrow in water to release blood. Then roast first the garlic in olive oil, then add mis de pain, crutons or bread crumbs, letting the bread suck up the garlic oil. Let cool and run it all in a mixer with the beef marrow, herbs such as estragon, thyme, rosemary, parsley and chives, a bit of Dijon mustard, Worchester sauce, salt and pepper. Spritz the room tempered beef marrow butter into the marrow cups. I put the cups in the freezer for a while first, so that the butter cools downs and stays in place. Gratinate for ten minutes in 180 degrees, slide the cups out of the oven using a shovel and serve with grilled bread and sea salt flakes. It's actually a kind of tapas, but it quickly becomes a starter, as it's quite hardcore stuff.”


Dish from our forthcoming cookbook PA&Co – more than a cookbook, to be published by Stockholm New Publishing in fall 2006.

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