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.
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