Today we offer you the recipe for Gilthead with bread, broad bean and chicory by chef Nazario Biscotti, chef and patron of the restaurant Le Antiche Sere, he is first guardian and protector of the lake, then a cook.
Who is the chef Nazario Biscotti?
Nazario Biscotti is the cook and owner of the restaurant LE ANTICHE SERE located on Lake Lesina (FG), north of the Gargano.
Nazario is the heir of generations of fishermen, born on the lake, a life dedicated to that evocative and mysterious place.
Self-taught chef, his cuisine is inspired by the culinary tradition of Lesinese, cuisine made up of genuine ingredients of the highest quality and of local origin, also processed in an unusual but never exasperated way, all the result of careful research and long experience .
The undisputed queen of his dishes is eel but there are also other typical products of the lake tradition : mullets, silversides, green crabs, lagoon shrimps and crugnaletti.
One of the jewels of the house is the homemade bottarga, obtained through a technique learned in traveling to Corsica alongside his father Primiano (name of the patron saint of Lesina).
Furthermore, the dishes are accompanied by spontaneous local vegetables with proposals that vary according to the seasons.
Ingredients for gilthead with bread, broad bean and chicory for 4 peoples:
- 4 gilthead;
- 8 slices of stale bread sliced to the slicer ;
- 4 cherry tomatoes;
- 200gr of decorticated dried broad beans and previously soaked;
- ½ kg of wild chicory;
- 1 small carrot;
- 1 small onion;
- Garlic;
- Extra virgin olive oil from mono-varietal Peranzana Olio Piano;
- Salt to taste;
- lemon peel q.b.;
- Pepper a pinch.
Method:
Let’s make a quick sautéed of onion, carrot and extra virgin olive oil from mono-varietal Peranzana, add the broad beans, ½ liter of water, salt and leave for about half an hour.
We eviscerate the gilthead, we fillet them and remove the bones and the skin, we marinate for a few minutes in extra virgin olive oil with salt, lemon peel and pepper.
We wrap them in the slices of bread. Let’s bake the chicory in plenty of water, drain and cool. We bake the gilthead wrapped in the bread and tomatoes at 180 ° for about 10 minutes.
In the meantime we fry the chicory with garlic, extra virgin olive oil from mono-varietal Peranzana and salt. We blend the broad beans. We serve with a base of broad beans, breams and end with the chicory and the cherry tomato.
