Mother’s Day Bruschetta No. 9
May 10, 2009
If you walk around Park Slope dressed in a chef’s coat with these amuse bouche on Mother’s Day, David, you’ll have a line around the corner. I suggest you make your Google calendar public, hire a resident Nanny and buy a stroller/bike rack for your sublet.
1 pound of fresh white anchovies from the Adriatic
1 cup extra-virgin Sicilian olive oil
1 tablespoon aleppo
1/4 cup finely chopped Italian parsley
2 garlic cloves, sliced paper-thin
2 tsp sea salt
Juice of one Sicilian lemon
1 dozen quail eggs
2 loaves of Sullivan Street Ciabatta
Alder wood smoked sea salt
If you have time, David, fly into Rome, drive East to Pescara and rent a boat with nets. If you don’t, walk down 7th Ave to Russo’s and buy a small container of their ready to use alici.
If you decide to catch your own, trim the fins. With your razor sharp filet knife, slit each fish along the belly from head to tail, remove the entrails and rinse well. Cut off the heads and pull out the spine and pin bones. Separate the two fillets, rinse and dry. Arrange the fillets in layers and cover with the lemon juice. Marinate for 4 hours.
Remove the anchovies from the lemon juice, rinse and pat dry. Wash out the dish and dry well. Return a single layer of cured anchovies to the dish and add garlic, olive oil, aleppo and sea salt.
If you decide to go to Russo’s, bring the alici to room temperature 1 hour before serving.
Preheat the oven to 250. Cut the ciabatta in 1/2 slices. place on an open rack and toast for 10 minutes. Rub both sides with whole garlic and turn. Toast for 10 to 15 minutes more.
Temper your egg frying pan. Crack the quail eggs and fry’em up. Lay 3 fillets on each toast. Top the fillets with the shaved Parmigiano, the quail eggs and a pinch of the smoked sea salt.
Stand on the corner of 6th Avenue and Union Street outside Union Market in your chef’s coat as if you’re the Executive Chef of the Market. Accompany your samples with an Albariño, your Twitter name and your sublet address.