I had to wait to make this bone marrow pasta for a second time until I could gather all the ingredients together. Our local supermarket was out of marrow bones for quite some time, and I shop there less frequently now that life is mostly back to normal.
Last year, during hard lockdown, the Unemployment Insurance Fund offered financial relief. This temporary Employee/Employer Relief Scheme is still ongoing. What should have been a simple application from me turned into anything but? I employ one person and I pay UIF for her. This is a compulsory contribution in South Africa and amounts to 2% of an individual’s salary. Pay outs are normally made when a person is retrenched or fired from their place of employment. And relief is given during maternity leave. At the start of Covid the plan was to pay Employees a percentage of the salary paid to staff, up to a maximum set amount. The relief paid depended on sector minimum wages and proof of income. I applied for the March to end April period when everything was closed. And again for May when our sector was still not allowed to operate.
Today’s inspirational recipe from Lavender and Lime ♥ Bone Marrow Pasta ♥ #LavenderAndLime Click To Tweet
I did not take advantage of the system and apply for June like some companies I know. And neither did I claim for non-existent employees. And until last month I had not received one cent! Luckily for me I qualified for a loan so I had some financial relief while I was not earning an income. Finally, I managed to get through to someone in the department who knew what they were talking about. She told me what to do on my side and eventually in May I received the first payment. This was not the entire amount I paid over, but after a year of waiting, I was more than happy to just receive something. The second payment has now been processed so all I have to do is wait for it to appear in my bank. Did you apply for salary relief in any form?
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Bone Marrow Pasta
- 850 g marrow bones
- salt and freshly ground black pepper to season
- 150 g dried tagliatelle
- 2.5 mls peppercorns
- generous pinch of saffron
- 5 g Parmesan cheese, grated
- 5 mls lemon juice
- 5 g flat leaf parsley, roughly chopped
- Preheat the oven to 230° Celsius
- Season both cut sides of the marrow bones generously then place cut side up into an ovenproof dish
- Place into the oven and cook for 25 minutes
- Bring a large pot of water to the boil
- Salt generously, add the pasta and cook as per the method instructions on the packet
- Place the peppercorns and saffron into a dry frying pan and heat over a low temperature
- Take off the heat as soon as you can smell the pepper and tip into a mortar
- Grind the peppercorns and saffron using a pestle
- Remove the marrow bones from the oven, pop the marrow out of the bones and set aside
- Add the fat from the bottom of the dish to the frying pan
- Increase the temperature, add 30mls of the pasta water and the ground spices, and swirl to emulsify
- When the pasta is done, drain and add to the frying pan
- Add the bone marrow and Parmesan and toss to combine
- Adjust the seasoning and take off the heat
- Add the lemon juice and parsley, give it a quick toss and serve straight away