Bruschetta with Smashed Chickpeas and Grilled Lamb’s Tongue
Tongues have an awesome richness that goes completely underappreciated because people don’t serve them, fearing a food that can taste them. That’s silly. Tongues are cheap and delicious, and enjoyment of this unique cut is all in the preparation. Once I found a reliable tongue source, I was elated, and I started putting them on the restaurant menus in an attempt to win more converts. For this dish, the meat does need a while to cook, but you can poach them up to a day in advance.
Recipe information
Yield
serves 4 as a first course
Ingredients
Grilled Lamb’s Tongues
Smashed Chickpeas
Bruschetta
Preparation
Step 1
To prepare the lamb’s tongues, place all the ingredients in a deep pot and cover with 2 inches of water. Bring to a boil over high heat, then lower the heat to maintain a simmer. Place a heatproof plate in the pot to weight down the tongues and ensure they cook evenly. Cook the tongues for about 3 hours, maintaining a bare simmer. Skim off the scum occasionally and top off the water level as needed. The tongues are done when the skin pulls off easily.
Step 2
Remove the tongues from the liquid and allow to cool just long enough so you can handle them. Peel the skin from the tongues, then remove all the fat, gristle, and bone. Split each tongue in half lengthwise.
Step 3
To make the smashed chickpeas, place the chickpeas in a food processor along with the cooking liquid. Pulse until combined. Add the oil in a steady stream. Season to taste with salt and pepper. Set aside at room temperature.
Step 4
To make the bruschetta, cut 4 slices from the baguette on the diagonal, 1 to 1 1/2 inches thick. Brush generously on both sides with olive oil and sprinkle with salt. Grill on both sides to mark or use a panini press to toast and crisp the bread.
Step 5
When ready to serve, season the tongues on both sides with salt and pepper and drizzle with olive oil. Using a panini press or a grill, cook to heat through and mark on both sides.
Step 6
Spread the chickpea purée on the baguette toasts, top with the grilled tongues, then drizzle each with the aged balsamic vinegar. Serve immediately.
