Bone marrow with chopitos and squid ink vinagrette
Ingredients
  • 2 veal bones split in half ( jarret bone, from the back)
  • 20 clean chopitos
  • Coarse salt
  • Squid ink c/s
  • Modena Balsamic vinegar a/n
  • Extra virgin olive oil a/n
  • Juice from chicken roast a/n
Directions

Put the bones on the grill on the bone side. Heat thoroughly.

Meanwhile clean the chopitos.

Just before plating, cook the chopitos in the flat grill with salt and olive oil. Turn the bones around.

In a big plate put the bone and topped with the chopitos.

You can serve with a vinaigrette made of squid ink, olive oil and Modena vinegar. Add also the juice of the roasted chicken.

Serve with a salad and toasts.

Bone marrow with chopitos and squid ink vinagrette
Ingredients
  • 2 veal bones split in half ( jarret bone, from the back)
  • 20 clean chopitos
  • Coarse salt
  • Squid ink c/s
  • Modena Balsamic vinegar a/n
  • Extra virgin olive oil a/n
  • Juice from chicken roast a/n
Directions

Put the bones on the grill on the bone side. Heat thoroughly.

Meanwhile clean the chopitos.

Just before plating, cook the chopitos in the flat grill with salt and olive oil. Turn the bones around.

In a big plate put the bone and topped with the chopitos.

You can serve with a vinaigrette made of squid ink, olive oil and Modena vinegar. Add also the juice of the roasted chicken.

Serve with a salad and toasts.

Bone marrow with chopitos and squid ink vinagrette
Ingredients
  • 2 veal bones split in half ( jarret bone, from the back)
  • 20 clean chopitos
  • Coarse salt
  • Squid ink c/s
  • Modena Balsamic vinegar a/n
  • Extra virgin olive oil a/n
  • Juice from chicken roast a/n
Directions

Put the bones on the grill on the bone side. Heat thoroughly.

Meanwhile clean the chopitos.

Just before plating, cook the chopitos in the flat grill with salt and olive oil. Turn the bones around.

In a big plate put the bone and topped with the chopitos.

You can serve with a vinaigrette made of squid ink, olive oil and Modena vinegar. Add also the juice of the roasted chicken.

Serve with a salad and toasts.