CHRISTMAS SPECIAL – ROASTED MARROW, SHIMEJI AND SEA NETTLE

We inmerse the bones in cold water for two hours in the fridge so that they turn white.

We dry the bones and add salt and pepper. Arrange on a baking tray with the cut up.

Season with a drizzle of Pons Sel. Familiar Arbequina EVOO and put into the preheated oven at 175/180ºC in the middle.

While the bones are roasting, clean and confit the shimeji with the garlic oil and a pinch of salt and pepper in a pan over medium head for 10 minutes and set aside.

Now it's turn to clean and fry the sea nettles carefully.

We pass them under the tap with cold water, stirring constantly to remove dirt and/or impurities (pieces of seaweed, etc) with gloves so as not to sting.

Preheat the olive oil to 180ºC

Drain the nettles well, flour them and fry them until they float on the surface of the oil and are well crispy externally. No need to salt as they have an intense iodized taste.

On a plate we put the roasted marrow, we can stabilize on salt.