Emeril's Blt Recipe
Servings: 4
Ingredients
- 1 tsp Yeast
- 3/4 c. Hot water (about 110 degrees)
- 5 Tbsp. Extra virgin olive oil divided
- 2 Tbsp. Chiffonade of fresh basil
- 1 Tbsp. Chopped garlic
- 2 c. Flour
- 1/4 c. Cornmeal
- 1 tsp Kosher salt
- 1/4 c. Small-diced Portobello mushrooms
- 1 Tbsp. Chopped shallots
- 1 Tbsp. Minced, peeled and seeded tomatoes
- 2 Tbsp. Veal stock
- 1 c. Homemade mayonnaise
- 1 x Black truffle minced Truffle oil to taste
- 4 c. Baby greens Salt to taste Freshly-grnd black pepper to taste
- 2 x Creole/beefsteak tomatoes cut 1" slices
- 1 c. Crumbled apple-smoked bacon hot
- 4 ounce Parmigiano-Reggiano cheese block
- 2 Tbsp. Finely-minced parsley Edible flowers see * Note
Directions
- Preheat the grill. Line 2 baking sheets with parchment paper.
- In a mixing bowl, stir the yeast and water together to dissolve the yeast. Stir in the 3 Tbsp. extra virgin olive oil, basil, garlic, flour, cornmeal and 1/2 tsp. salt. Turn the dough out onto a floured surface and knead till the dough forms a smooth ball. Place the dough in a greased bowl and cover. Let the dough rise till double in size, about 1 hour. Turn the dough out onto a floured surface and punch down. Divide the dough into 4 equal balls. Flatten each ball with a rolling pin or possibly your fingers, pounding it out very thin. Brush each dough with extra virgin olive oil. Place on the warm grill and grill for 3 to 4 min on each side, or possibly till the bread has nice grill marks on each side and is cooked all the way through. Remove from the grill. Brush each flatbread with extra virgin olive oil and sprinkle with Kosher salt.
- In a saute/fry pan, heat 1 Tbsp. extra virgin olive oil. When the oil is warm, saute/fry the mushrooms, shallots and tomatoes for 1 minute. Add in the veal reduction and continue sauteing till the mix is completely dry, about 1 minute. Season with salt and pepper. Remove from the heat and allow to cold completely. In a food processor, puree the mushroom mix till smooth. Add in the mayonnaise and minced truffle. Blend till the mix is smooth and incorporated. Season with salt, pepper and truffle oil.
- In a mixing bowl, lightly toss the greens with 1/4 c. of the dressing. Season the greens with salt and pepper. Season the tomato slices with salt and pepper.
- To assemble, spoon the remaining dressing in the center of each plate and on the rim. Slice each piece of the flatbread in half. Form a sandwich with the 2 flatbread halves, 2 slices of tomatoes, and 1/4 c. crumbled bacon in the center of each plate. Garnish with shaved Parmigiano-Reggiano cheese, parsley and flowers.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 447g | |
| Recipe makes 4 servings | |
| Calories 924 | |
| Calories from Fat 583 | 63% |
| Total Fat 66.02g | 83% |
| Saturated Fat 9.69g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 958mg | 40% |
| Potassium 797mg | 23% |
| Total Carbs 73.38g | 20% |
| Dietary Fiber 10.2g | 34% |
| Sugars 1.74g | 1% |
| Protein 15.21g | 24% |
