{"id":22902,"date":"2020-11-18T16:30:50","date_gmt":"2020-11-18T15:30:50","guid":{"rendered":"https:\/\/www.oliociccolella.it\/?p=22902"},"modified":"2021-01-14T17:37:36","modified_gmt":"2021-01-14T16:37:36","slug":"crispy-fillets-of-gurnard-in-cold-tomato-frisella-broth-chef-andrea-perini","status":"publish","type":"post","link":"https:\/\/www.oliociccolella.it\/en\/chef-s-recipes\/crispy-fillets-of-gurnard-in-cold-tomato-frisella-broth-chef-andrea-perini\/","title":{"rendered":"Crispy fillets of gurnard in cold tomato frisella broth &#8211; Chef Andrea Perini"},"content":{"rendered":"<section class=\"wpb-content-wrapper\"><p>[vc_row equal_height=&#8221;yes&#8221; content_placement=&#8221;middle&#8221;][vc_column][vc_custom_heading text=&#8221;Crispy fillets of gurnard in cold tomato frisella broth<br \/>\n<strong>Chef Andrea Perini<\/strong>&#8221; font_container=&#8221;tag:h1|text_align:left&#8221; font_weight=&#8221;&#8221; el_class=&#8221;entry-title&#8221;][\/vc_column][\/vc_row][vc_row equal_height=&#8221;yes&#8221; content_placement=&#8221;middle&#8221;][vc_column width=&#8221;1\/2&#8243; el_class=&#8221;ricette_ingredienti_box&#8221;][vc_custom_heading text=&#8221;Ingredients<br \/>\nfor 4 people&#8221; font_container=&#8221;tag:h5|text_align:center&#8221; font_weight=&#8221;&#8221;][vc_column_text]<\/p>\n<ul>\n<li>4 tub gurnard<\/li>\n<li>50 g of panko<\/li>\n<li>2 ripe tomatoes<\/li>\n<li>3 artichokes<\/li>\n<li>Faresse extra virgin olive oil<\/li>\n<li>1 bunch of wild herbs (maiden&#8217;s tears, reichardia picroides and sorrel)<\/li>\n<li>2 wholemeal friselle bread<\/li>\n<li>Salt and Pepper to taste<\/li>\n<\/ul>\n<p>[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_single_image image=&#8221;16349&#8243; img_size=&#8221;full&#8221;][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=&#8221;45px&#8221;][vc_column_text]The broth is good in any season, even in the hottest ones. Do not you believe it?<br \/>\nChef Andrea Perini offers us a fresh and tasty way to enjoy it even in the summer season with his &#8220;Crispy fillets of gurnard in cold tomato frisella broth on artichoke and wild herbs salad&#8221;.<br \/>\nHere, the combination between textures and flavors is enhanced by the herbaceous hints of our monocultivar Faresse from Bari Ogliarola olive which gives the dish softness and roundness.<br \/>\nLet&#8217;s find out the recipe:<\/p>\n<p>Soak the frisella bread in plenty of cold water.<\/p>\n<p>Meanwhile fillet the gurnard and remove the remaining fishbones.<\/p>\n<p>Put the skinless part of the fillets into the panko.<\/p>\n<p>As soon as the frisella bread is soft, chop half of them and pass it in a non-stick pan with a drizzle of extra virgin olive oil to make it crunchy.<\/p>\n<p>Blend the remaining parts of the frisella bread with salt, pepper, the 2 tomatoes and Faresse extra virgin olive oil to create a very liquid and tasty broth.<\/p>\n<p>Drain with a fine mesh strainer to remove any tomato peels and frisella bread grains and let it rest in the fridge.<\/p>\n<p>Clean and cut the artichokes finely, add the herbs and season with Faresse extra virgin olive oil, salt and pepper.<\/p>\n<p>Saut\u00e9 the chicken fillets in a pan with a little of Evo oil, first the side with the panko which must be brown and crunchy, then the side with the skin.<\/p>\n<p>Serve creating a base with the artichoke salad and the crispy frisella bread.<\/p>\n<p>Put the gurnard fillets and pour the broth over the edges of the plate.<\/p>\n<p>Complete the dish with a generous drizzle of Faresse Evo oil.[\/vc_column_text][vc_custom_heading text=&#8221;About<br \/>\n<strong>Chef Andrea Perini<\/strong>&#8221; font_container=&#8221;tag:h3|text_align:left&#8221; font_weight=&#8221;&#8221; el_class=&#8221;entry-title&#8221;][insight_icon_boxes icon_ionicons=&#8221;ion-social-facebook-outline&#8221; element_tag=&#8221;&#8221; title=&#8221;Facebook&#8221;]<a href=\"https:\/\/www.facebook.com\/chefandre87\/\" target=\"_blank\" rel=\"noopener noreferrer\">facebook.com\/chefandre87\/<\/a>[\/insight_icon_boxes][insight_icon_boxes icon_ionicons=&#8221;ion-social-instagram-outline&#8221; element_tag=&#8221;&#8221; title=&#8221;Instagram&#8221;]<a href=\"https:\/\/www.instagram.com\/andreaperini_chef\/\" target=\"_blank\" rel=\"noopener noreferrer\">instagram.com\/andreaperini_chef\/<\/a>[\/insight_icon_boxes][\/vc_column][\/vc_row]<\/p>\n<\/section>","protected":false},"excerpt":{"rendered":"<p>[vc_row equal_height=&#8221;yes&#8221; content_placement=&#8221;middle&#8221;][vc_column][vc_custom_heading text=&#8221;Crispy fillets of gurnard in cold tomato frisella broth Chef Andrea Perini&#8221; font_container=&#8221;tag:h1|text_align:left&#8221; font_weight=&#8221;&#8221; el_class=&#8221;entry-title&#8221;][\/vc_column][\/vc_row][vc_row equal_height=&#8221;yes&#8221; content_placement=&#8221;middle&#8221;][vc_column width=&#8221;1\/2&#8243; el_class=&#8221;ricette_ingredienti_box&#8221;][vc_custom_heading text=&#8221;Ingredients for 4 people&#8221; font_container=&#8221;tag:h5|text_align:center&#8221; font_weight=&#8221;&#8221;][vc_column_text] 4 tub gurnard 50 g of panko 2 ripe tomatoes 3 artichokes Faresse extra virgin olive oil 1 bunch of wild herbs (maiden&#8217;s tears, reichardia picroides and&#8230;<\/p>\n","protected":false},"author":73,"featured_media":22151,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[295,299],"tags":[],"class_list":["post-22902","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chef-s-recipes","category-recipes-with-faresse-oil"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.1.1 - aioseo.com -->\n\t<meta name=\"robots\" content=\"max-image-preview:large\" \/>\n\t<meta name=\"author\" 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