Serves 8 as appetizer
1 Beef heart (approximately 4-5 lbs.), trimmed of sinew & gristle
2 each Serrano chilies sliced into very thin rings
1 tablespoon red wine vinegar
2 Tablespoon small dice red onions
2 teaspoons rinsed salted capers (preferable small ones)
2 Tablespoon Pitted San Remo olives
1 teaspoon finely rasped lemon zest
15 each cherry tomatoes cut into quarters (must be ripe)
4 teaspoons Julienne fresh basil
4 teaspoons Julienne fresh mint
Splash of extra-virgin olive oil
To taste Maldon sea salt
To taste Coarse ground black pepper
Garlic chips (see recipe below)
Grilled baguette crostinos
First cut the heart into pieces that are small enough to put through the meat grinder on a medium die. A kitchen aid grinder attachment is a perfect tool, if not available hand cut into ¼ .In mixing bowl, combine the heart with the capers, red onion, olives lemon zest, and tomatoes gently mix being careful not to break up the tomatoes, add the olive oil, vinegar, and herbs mixing well. Once seasoned with salt and fresh ground black pepper, taste and adjust the seasoning. You’re looking for a nice balance of meat, to garnish and heat. To assemble the dish, divide the meat onto eight cold serving plates, drizzle the meat with extra virgin olive oil. Then sprinkle with the crispy garlic chips, and serve with the foccacia crackers.
1/4 cup of thinly sliced garlic, 10 cloves of garlic
3 cups pure olive oil
Freshly ground black pepper
In a small non-reactive sauce pot heat the olive oil slowly, to 350 degrees using a candy thermometer to monitor the temperature. While the oil is heating up slice the garlic thinly on a mandolin. Once the oil comes to temperature, turn down the heat and gradually add the sliced garlic being sure to stir so it will not boil over. Fry until golden brown, remove using a slotted spoon and let cool on a paper towel to remove any excess oil. Season with salt and freshly ground pepper, transfer to a new paper towel in an air tight container and these little treats will stay crispy for 3 days.
Side bar: Store the frying oil in an airtight container in the refrigerator; this can be used in vinaigrettes and for marinating meats.
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