Chef Neal Brown shares Tartine recipes
Chef Neal Brown, owner of Pizzology and The Libertine, shares recipes for French open faced sandwiches called Tartines.
Basically think of these as…fancy toast.”
Start with a thicker slice of country bread with a nice crust on the outside and soft and moist in the center. Toast in a pan with olive oil to a golden brown.
Rillet Tartine:
Foie Gras Butter 2 Tbls
Pork Rillet 4 Tablespoons
Sautéed Artichoke Hearts 1
Blanched Asparagus 2 stems
Baby Mustard Greens
Grill bread and instantly spread the foie gras butter on the toast. Build the toast with the Rillet, artichoke hearts, and garnish with mustard greens. Drizzle with olive oil and coarse salt.
Tuna Conserva 2 Tablspoons
Blanched Asparagus 3 stems
Drizzle with olive oil and lemon juice
Grate Mojama liberally on top and garnish with a few leaves of micro basil.
Brown recently opened his newest Pizzology in the Village of West Clay.