Recommended wine pairing: Castiglioni Chianti DOCG
1 small onion
1 celery stick
1/2 lemon peel
salt and pepper
Coat in flour and fry the marrowbones with 2 spoons of olive oil, then pour over it a soffritto made with fried celery, carrots, the onion and the sliced tomato. Wet with white wine and broth. Let it cook for about an hour on gentle heat. Sprinkle the marrowbones with minced lemon peel before serving.