Name: Bone Marrow and Snails
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 1 to 2 servings
Ingredients: 1 teaspoon olive oil; 1 barrel- or canoe-cut beef marrow bone (ask your local butcher); 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 1 piece focaccia; 1/4 cup white wine; 1 tablespoon chopped anchovies; 1 tablespoon capers; 1 tablespoon chopped garlic; 1 tablespoon chopped shallot; One 7.5-ounce can Burgundy snails; 4 tablespoons unsalted butter; 1 tablespoon chopped fresh parsley

Directions

For the bone marrow: Preheat the oven to 450 degrees F.
Drizzle olive oil on the marrow and sprinkle with the salt and pepper. Roast for 20 to 25 minutes.
For the snails: In a small saute pan, add the white wine, anchovies, capers, garlic, shallot, snails and 2 tablespoons butter. Reduce by 75 percent, then remove from the heat and mount with the remaining 2 tablespoons cold butter until emulsified. Add the parsley.
On a plate, place the marrow bone on one side and the focaccia on the other. With a large spoon, pour the snails and sauce over the focaccia and enjoy!

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of The Deer and the Dove, Decatur, GA

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