The organic farmer Matilde is serving: Ossibuchi with apple.

Salt and pepper the ossobuchi on both sides, then flour them. In a pan with oil, brown them well on both sides, then remove them from the heat. In a casserole, sauté the garlic, onion, carrots and celery stalks in oil; deglaze with white wine. Put the marrowbones back into the pan and pour the vegetables and sauce over them. Cook over a low heat for an hour. Twenty minutes before the cooking has finished, add the apples. Serve the apple ossibuchi with a smile.