{"id":2143,"date":"2017-05-09T11:08:26","date_gmt":"2017-05-09T11:08:26","guid":{"rendered":"https:\/\/www.foodismo.it\/en\/?p=2143"},"modified":"2017-09-16T09:37:17","modified_gmt":"2017-09-16T09:37:17","slug":"salento-black-artichoke-frisa-heart-chef-ivan-tronci","status":"publish","type":"post","link":"https:\/\/www.foodismo.it\/en\/food\/salento-black-artichoke-frisa-heart-chef-ivan-tronci\/","title":{"rendered":"Salento Black artichoke in frisa heart: made by chef Ivan Tronci"},"content":{"rendered":"

[et_pb_section bb_built=”1″ fullwidth=”off” specialty=”off”][et_pb_row][et_pb_column type=”4_4″][et_pb_dcsbcm_divi_breadcrumbs_module _builder_version=”3.0.56″ hide_homebreadcrumb=”off” separator=”sep-raquo” hide_currentbreadcrumb=”off” homebreadcrumborientation=”left” background_layout=”light” fontsbreadcrumbs_font_size_tablet=”51″ fontsbreadcrumbs_line_height_tablet=”2″ fontsseperator_font_size_tablet=”51″ fontsseperator_line_height_tablet=”2″ fontsbreadcrumblinks_font_size_tablet=”51″ fontsbreadcrumblinks_line_height_tablet=”2″ \/][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section bb_built=”1″ fullwidth=”on” specialty=”off”][et_pb_fullwidth_post_title title=”on” meta=”on” author=”on” date=”off” categories=”on” comments=”on” featured_image=”on” featured_placement=”above” parallax_effect=”on” parallax_method=”off” text_orientation=”left” text_color=”dark” text_background=”off” text_bg_color=”rgba(255,255,255,0.9)” module_bg_color=”rgba(255,255,255,0)” use_border_color=”off” border_color=”#ffffff” border_style=”solid” background_color=”rgba(255,255,255,0)” parallax=”on” \/][\/et_pb_section][et_pb_section bb_built=”1″ admin_label=”section”][et_pb_row admin_label=”row” background_position=”top_left” background_repeat=”repeat” background_size=”initial”][et_pb_column type=”4_4″][et_pb_text background_layout=”light” border_style=”solid” text_font_size=”18″ background_position=”top_left” background_repeat=”repeat” background_size=”initial” module_alignment=”left” _builder_version=”3.0.74″]<\/p>\n

The Salento spring is well represented by the heart of the black artichoke, stuffed with barley frisa.
\nThe filling was done diligently and professionally with an excellent “friseddhra” (Italian frisella, using the dialectal term) from Salento, a barley which replaces bread.
\nAround the heart of the artichoke melts the structure of this excellent dish: its leaves are used for a consomm\u00e9 flavored with wild mint while for the side dish, the chef has used a brownish saffron potatoes.
\nSmall clarification: saffron has always existed and has been grown in Salento since ancient times.<\/p>\n

Ingredients<\/h2>\n

Black artichokes from Salento
\nBarley Frisa
\nCapers
\nGarlic
\nMatured pecorino cheese
\nEggs
\nMaldon salt
\nEjecting pepper
\nEVO oil
\nMentuccia
\nNew potatoes<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div> The Salento spring is well represented by the heart of the black artichoke, stuffed with barley frisa. The filling was done diligently and professionally with an excellent “friseddhra” (Italian frisella, using the dialectal term) from Salento, a barley which replaces bread. Around the heart of the artichoke melts the structure of this excellent dish: […]<\/p>\n","protected":false},"author":2,"featured_media":2149,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","yasr_overall_rating":0,"yasr_post_is_review":"","yasr_auto_insert_disabled":"","yasr_review_type":"","footnotes":""},"categories":[7],"tags":[],"yst_prominent_words":[415,400,546,620,544,463,581,749,398,464,476,436,617,396,391,599,404,348,616,479],"class_list":["post-2143","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"yasr_visitor_votes":{"stars_attributes":{"read_only":false,"span_bottom":false},"number_of_votes":0,"sum_votes":0},"_links":{"self":[{"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/2143","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/comments?post=2143"}],"version-history":[{"count":6,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/2143\/revisions"}],"predecessor-version":[{"id":2973,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/2143\/revisions\/2973"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/media\/2149"}],"wp:attachment":[{"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/media?parent=2143"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/categories?post=2143"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/tags?post=2143"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/yst_prominent_words?post=2143"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}