The other night I found the menu from week two of Ludobites 1.0 at Breadbar.
Walking distance from my house. Reservations made directly with Krissy.
We featured one of Ludo’s famous dishes and its recipe. I thought I would include it here for old time’s sake:
4 slices of foie gras terrine (1/2 inch thick)
4 slices thin slices of Serrano ham
4 slices – Idiazabal cheese (thinly sliced) (smoked sheep cheese from Basque)
4 slices – Etorki cheese (thinly sliced) (sheep milk cheese from Basque)
12 slices – grilled zucchini (sliced length-wise and thin)
4 teaspoons – clarified butter
8 slices squid ink Pain de mie (Breadbar)
1 gold leaf (optional)
Melt clarified butter and brush one side of each slice of bread. Take one slice of bread (brushed side down) and place one slice of Etorki cheese, three slices of zucchini, (placed side by side) one slice serano ham, and one slice Idiazabar cheese layered respectively on top of slice. Top with second slice of bread, brushed side up. Repeat to make additional sandwiches.
Brush a non-stick pan with remaining clarified butter. Cook each side of sandwich for approximately 3 minutes on medium heat. Place gold leaf on top of sandwich (optional) Repeat for each sandwich. Slice and serve.
Ah, the good old days…