I always wanted to try this recipe out so I gave it a try and it is so much better than I expected! As you might notice in this description I don’t add amounts to the green salsa, you should eyeball it to choice. Once you do the “vinaigrette” add the lemon juice in small portions and give it a taste. Hope you enjoy!
Bone marrow (veal/beef)
Note: The reason the bones should stay overnight in salt is so the blood in the marrow gets out.
For method click HERE.
Osso “Medula Ossea” (vitela/boi)
Sumo de limao
Pão de agua