i Trulli Ristorante
122 East 27th Street
New York, NY 10016
212-481-7372

Chef Nicholas Martschenko

Yak Frico

1 cup grated yak cheese
1 cup eggplant caponata
½ cup tomato sauce
Wild Arugula (baby Arugula can be substituted)
2 Tablespoons rosemary vinaigrette
Parsley puree

2 large eggplants, peeled and cut into 1-inch cubes
Salt
1 large onion, coarsely chopped
½ cup olive oil
1 teaspoon garlic, minced
1 tablespoon anchovy fillets, minced
1 cup tomato sauce (recipe to follow)
½ cup tomato paste, thinned with ½ cup water
6 ounces Cerignola olives, pitted and cut into thirds
4 tablespoons capers, rinsed and drained
3 tablespoons sugar
½ cup white wine vinegar
1 bunch basil, chiffonade
2 tablespoons oregano, chopped
Freshly ground black pepper
Oil for frying

Warm a non-stick 6-inch sauté pan over medium heat. Add the Yak cheese and cook until it forms like a crepe and is lightly golden. With a spatula remove the formed Yak cheese onto a paper towel. Fill the middle of the frico with the eggplant caponata and fold over like a taco. Toss the Rucola with rosemary vinaigrette and shave Yak cheese with a peeler over the top of the salad. Garnish with a spoonful of parsley puree.

Put the eggplant cubes in a colander and salt them. Let them stand for 1 hour to drain.
Sauté the onions and garlic in the olive oil for 2 to 3 minutes, until translucent and tender. Add the olives, capers, anchovies and sugar. Stir in the vinegar and salt and pepper to taste. Add the sauce and thinned tomato paste. Simmer uncovered until thickened, 5 to 8 minutes, then transfer the sauce to a large bowl. Toss in the herbs and cool.
Heat 1 inch of oil in a large sauté pan. Wipe the eggplant pieces dry and fry them, a batch at a time, until golden brown. Drain well on paper towels.
Add the eggplant to the sauce and mix well. Taste for seasoning, then let cool
Garnish the frico with fresh tomato sauce and a puree of blanched parsley. Serves 4-6.