Instructions: Preheat the oven to 240C 475F Gas Mark 9.

Place the whole bone in the oven for 20 minutes and then carefully extract the marrow from the middle.

In a large pan mix the bone marrow together with the breadcrumbs and stir over a moderate heat.

Gradually mix in the stock stirring all the time to avoid lumps.

When all the liquid has been used up add the pepper and some salt and mix thoroughly.

Take off the heat and place in a bainmarie (a double boiler over a saucepan of simmering water) for 2 hours.

The consistency should be silky and not too runny rather like bread sauce.

Serve with boiled meats like chicken cotechino or tongue.

Eating either by itself or with cotechino a type of sausage made out of minced pork which when cooked remains juicy without being fatty. You can buy it precooked from good italian delicatessens. Ideally you should use breadcrumbs from Pugliese harddough bread pasta di grano duro but you can use toasted ordinay breadcrumbs instead.

Serves 6

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