Lunchbreak: Terori chef Andrew Deuel makes fried green tomatoes

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65 E. Adams
(312) 786-9911

Fried Green Cherry Tomatoes with Brioche, Pancetta and Arugula

3 slices brioche, cut into 3/4-inch rounds
6 slices pancetta, cut into 1/2-inch diamonds
15 green cherry tomatoes
2 cups vegetable oil
2 eggs, beaten
fine bread crumbs
garlic aioli
1 cup small arugula
olive oil
sea salt
fresh cracked black pepper

Preheat olive oil in small sauté pan over medium-high heat; preheat oven to 350F. Put pancetta on baking sheet and cook in oven until brown and crisp, about eight minutes. Meanwhile, slice cherry tomatoes in half lengthwise; place breadcrumbs in a shallow dish or bowl. Coat tomatoes well with egg and then with breadcrumbs, and fry until golden brown on both sides. Remove to paper towels to dry, season with salt and pepper. Under broiler, brown both sides of brioche rounds. To serve, top brioche first with aioli, then pancetta and fried green tomato, and garnish with arugula. Drizzle with olive oil and more fresh pepper.

Garlic Aioli

3 egg yolks
1 tsp Dijon mustard
8 cloves garlic, minced
1 pint vegetable oil
1/4 cup    extra virgin olive oil
2-3 tsp lemon juice
sea salt and white pepper

In a mixer on medium setting combine yolks, dijon and garlic. Add both oils in a slow and steady stream until mixture thickens. Finish with lemon juice and salt and pepper to taste.

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