Mar 17, 2026
Raclette with Pastrami & Smoked Potatoes
This dish centres around beautifully crafted, hot-smoked pastrami from Rooftop Smokehouse Smoked Pas
Serves 4 | Prep 40m | Cook 50m
Bone Marrow and Cecina Rice
Serves 4 | Prep 20m | Cook 18m
A rich and comforting rice dish, perfect as a main course, where bone marrow brings depth and silkiness, while Entrepeñas cecina adds a delicate smoky note. Molino Roca rice, known for its excellent absorption, captures all the flavours of the stock, making it the true star of the dish.Ingredients
-
- 320g Molino Roca rice
- 2 marrow bones
- 100g Entrepeñas cecina, thinly sliced
- 1 litre beef stock
- 100g crushed tomatoes
- 2 garlic cloves
- 80ml extra virgin olive oil
- 1 pinch of sweet paprika
- Salt to taste
Method
- Roast the marrow bones in the oven at 180°C for 10–12 minutes until soft. Scoop out the marrow and set aside.
- Heat the olive oil in a wide pan and gently fry the finely chopped garlic. Add the crushed tomatoes and cook until reduced and concentrated.
- Add the Molino Roca rice and stir for 1–2 minutes so it absorbs the flavours.
- Pour in the hot stock, add the paprika and adjust the seasoning. Cook on a high heat for 5 minutes, then reduce to a medium heat and cook for a further 13 minutes.
- In the final minutes, add the Entrepeñas cecina so it gently warms through without losing its texture.
- Remove from the heat and allow to rest for 5 minutes before serving.
Chefs Notes
For a more intense flavour, add some of the cecina just before serving rather than during cooking. You can enhance the stock by infusing it with roasted bones beforehand. The ideal result is a slightly creamy rice, where the grains remain separate but are coated in the richness of the marrow.
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