Fettuccine with Veal Marrow and Ricotta
Region: Italy
Category: Pasta with Variety Meats
Season: Any
Difficulty: Easy and Quick

Marrow is what fills the hollow inside the bone. It can be found inside what the supermarkets often sell as "soup bones" or "marrow bones." You will be surprised and delighted at its rich, mellow taste. You can use a teaspoon or knife to scrap out the marrow, which melts like butter. A small amount goes a long way. What you don't use can be frozen.

[Photo: Clifford A. Wright

Yield: Makes 2 servings
Preparation Time: 20 minutes

1/2 pound fettuccine

1/4 cup veal or beef marrow

1 garlic clove, finely chopped

1/4 cup fresh ricotta cheese

3 tablespoons freshly grated Parmigiano-Reggiano cheese

1/4 teaspoon red chile flakes

1 tablespoon finely chopped fresh parsley

Freshly ground black pepper to taste

1. Bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente.  Drain without rinsing.

2. Meanwhile, scrape out the marrow from the bones using a butter knife or demitasse spoon. Place the marrow in a small skillet and heat gently over medium heat for 3 minutes.

3. In a serving bowl, toss the pasta with the marrow, ricotta, parmigiano, chile, parsley, and black pepper. Serve immediately.

Posted: 12/22/2006