Name: Bone marrow, parsley and caper flatbread
Total time: 45 min
Ingredients: 180g of unsalted butter, softened; 170g of bone marrow, still in the bone; 6g of garlic, roughly chopped; 1 pinch of Maldon salt; 1 dash of olive oil; 350g of 00 flour; 350g of plain flour; 21g of table salt; 385g of water; 2g of dried yeast, or 6g of fresh; 5g of olive oil; 40g of parmesan, finely grated; 1 handful of parsley, leaves picked; 1 banana shallot, finely sliced (on a mandoline if you have one); 1 tbsp of capers; lemon juice, to taste; extra virgin olive oil, for drizzling; 1 pinch of grey salt, sometimes known as 'wet' salt, or sea salt

Bone marrow, parsley and caper flatbread

by Tom Noest

Ingredients

Dairy

180g of unsalted butter, softened

Fresh Meat

170g of bone marrow, still in the bone

Fruit & Vegetables

6g of garlic, roughly chopped
1 banana shallot, finely sliced (on a mandoline if you have one)
lemon juice, to taste

Oils & Vinegars

1 dash of olive oil
5g of olive oil
extra virgin olive oil, for drizzling

Beverages

385g of water

Cheese

40g of parmesan, finely grated

Salad & Fresh Herbs

1 handful of parsley, leaves picked