While cooking the fried marrow, there is always a spoon that is mysteriously tasted again and again. Crisp on the outside, soft on the inside. The food that explains the difference in texture not subtly, but at full volume. There is no scientific explanation, just a strikingly clean leg at the end of dinner.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Peel the marrow, wash it, then soak it in spicy, lightly vinegared water for five minutes. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Cool, dose and carefully drink dry. Do not shorten this stage: during the rest, the texture settles and the taste becomes more harmonious.
- Roll in flour, egg and fine crumbs. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Bake quickly at 170 °C until golden brown, serve immediately with lemon. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- Soak the marrow in salt-vinegar water, then rinse and cool; it is much less damaged when breaded when cold.
- The pieces of meat should be similar in size, so they are cooked at the same time and none of the parts dry out.
- Allow the finished meat to rest briefly before serving; the juicier texture is worth the few minutes of waiting.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.