Panzanella with Crispy Pigs Ear

1. 1

   Preheat the oven to 350F.

2. 2

   To prepare the pigs ears, wash them well under cold running water.

3. 3

   Put them in a deep-sided braising dish with the garlic and thyme and cover completely with olive oil.

4. 4

   Cover with foil and poach for 5 to 6 hours, or until completely tender.

5. 5

   You can strain the poaching oil through a fine-mesh sieve and keep for frying and sauteing.

6. 6

   Up to 2 hours before serving, bring 3 inches of oil to 350F in a deep-fat fryer or Dutch oven.

7. 7

   Remove the ears from the braising pan and cut each in half.

8. 8

   Fry for 6 to 8 minutes, or until crispy all the way through.

9. 9

   Set aside on a wire rack to drain.

10. 10

    To make the panzanella, preheat the oven to 350F.

11. 11

    Bring a pot of water to a boil and prepare an ice-water bath.

12. 12

    Toss the bread cubes with 3 tablespoons of the olive oil and season with salt and pepper.

13. 13

    Bake until slightly dry but still chewy in the center, about 15 minutes.

14. 14

    Place the anchovies and garlic in a large bowl with the remaining 4 tablespoons olive oil and a pinch of salt and pepper.

15. 15

    Add the tomatoes, and lemon juice.

16. 16

    Shave the onion on a mandoline and add to the mixture.

17. 17

    Add the bread cubes and allow to sit for 10 to 15 minutes, stirring occasionally.

18. 18

    To serve, divide the panzanella among 6 shallow bowls.

19. 19

    Garnish each bowl with half a fried ear.

* Per serving · 4 servings · Values may vary.