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David Bull’s Bronzini With Garlic Chips, Arugula, and Red Pepper Oil

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Serves 4 | Total Time: 1 hour | Prep Time: 20 minutes

Ingredients
12 oz. Bronzini (or sushi-grade hamachi), uncooked, sliced into 16 thin pieces
32 garlic chips
1 cup micro arugula
1 shallot, sliced thin
Olive oil, as needed
Salt, to taste
¼ cup red pepper oil

Bronzini
In a bowl, toss the arugula and shallots with olive oil. Season with salt, to taste. Place four slices of bronzini along the center of an elongated, rectangular plate. Between each slice, place a small pile of arugula salad (three total). Scatter the garlic chips around the plate and drizzle everything with red pepper oil.
 
Garlic Chips
Preheat oven to 250°. Slice thin 10 garlic cloves. Lay the garlic slices on a Silpat (silicone baking mat), and bake in the oven eight to 10 minutes, or until crisp and golden.
 
Red Pepper Oil
In a small sauce pot, heat one cup of extra virgin olive oil, four tablespoons of red pepper flakes, and two tablespoons of minced garlic over medium heat. Strain the red pepper flakes and garlic through a fine mesh sieve and cool.
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