Vegetables Beef Accompaniment Gluten Wheat Free
Eggless France Europe
and Black Pepper
tbsp Wine Vinegar
Veal Marrow Bone, sawn into pieces
Wash and trim the cardoons, removing any tough or stringy parts, and cut into
5cm/2inch pieces. Bring a large pan of lightly
salted water to the boil, add the vinegar
and cardoons, cover and cook for 1-1/4 hours.
Remove the marrow from the bone with a long thin-bladed knife which has
been dipped into boiling water. Cut into
Towards the end of the cardoon cooking time, carefully place the bone marrow
pan of lightly salted simmering water and poach for 3 minutes. Remove
with a slotted spoon and set aside.
Preheat the grill. Drain the cardoons thoroughly and arrange in a shallow
flameproof dish with the bone marrow. Season
with salt and pepper, sprinkle with the cheese
and dot with butter . Grill for about 10 minutes till bubbling and golden.
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