Top Chef, Season 2
Episode 13 Recipes
Ilan Hall
Pincho of Pan Con Tomate with Angulas, Osetra Caviar & Tomatillos
Ingredients:
8 slices thick white bread, such as Pullman loaf, toasted
4 ounces angulas in olive oil (baby eels)
2 cloves garlic
3 tablespoons extra virgin olive oil, plus more for drizzling
4 heirloom tomatoes, such as green zebra, halved and seeded
2 ounces Osetra caviar
Sea salt for sprinkling, such as Red Hawaiian
Directions:
1. In a medium saucepan, heat 3 tablespoons olive oil over medium heat. Add 1 clove garlic and angulas. Cook, stirring often, until garlic begins to soften.
2. Rub one side of each piece of toasted bread with remaining garlic clove.
3. Using a spoon, scoop out pulp from tomatoes, discarding skin.
4. Divide tomato pulp between bread slices.
5. Spoon over warm angulas mixture. Top with caviar, season with sea salt and drizzle with remaining olive oil.
