PANZANELLA WITH CRISPY PIG'S EAR

Panzanella with Crispy Pig's Ear image

Yield serves 6

Number Of Ingredients 13

3 pig's ears, halved
4 cloves garlic, smashed
6 sprigs thyme
Extra-virgin olive oil, for poaching and frying
1/2 baguette, cubed
7 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 ounces fresh beans, trimmed
8 oil-packed anchovy fillets, chopped
1 clove garlic, thinly sliced crosswise
1/2 pound ripe heirloom tomatoes, cut into large chunks
Juice of 1 lemon
1/4 red onion

Steps:

Preheat the oven to 350°F.
To prepare the pig's ears, wash them well under cold running water. Put them in a deep-sided braising dish with the garlic and thyme and cover completely with olive oil. Cover with foil and poach for 5 to 6 hours, or until completely tender. You can strain the poaching oil through a fine-mesh sieve and keep for frying and sautéing.
Up to 2 hours before serving, bring 3 inches of oil to 350°F in a deep-fat fryer or Dutch oven. Remove the ears from the braising pan and cut each in half. Fry for 6 to 8 minutes, or until crispy all the way through. Set aside on a wire rack to drain.
To make the panzanella, preheat the oven to 350°F. Bring a pot of water to a boil and prepare an ice-water bath.
Toss the bread cubes with 3 tablespoons of the olive oil and season with salt and pepper. Bake until slightly dry but still chewy in the center, about 15 minutes.
Place the anchovies and garlic in a large bowl with the remaining 4 tablespoons olive oil and a pinch of salt and pepper. Add the tomatoes, and lemon juice. Shave the onion on a mandoline and add to the mixture. Add the bread cubes and allow to sit for 10 to 15 minutes, stirring occasionally.
To serve, divide the panzanella among 6 shallow bowls. Garnish each bowl with half a fried ear.