Gildehoen caprese

Name: Gildehoen caprese
Ingredients: 1 units.items Can of diced tomatoes; 60 g Garlic puree; 40 g Basil; 65 g Sun-dried tomato; 15 g Fine sea salt; 300 g Ketchup; 1 units.items Gildehoen thigh fillet approx. 100 g; Panko; Egg white; Flour; 25 g Mozzarella (1 slice); 20 g Pesto; 20 g Tomato filet americain; 40 g Garlic puree; 120 g Basil leaf; 80 g Parsley; 500 ml Sunflower oil

Gildehoen thighs served in a pan with tomato paste and pesto. The approximate cost price per person is €1.95.

Ingredients

1units.itemsCan of diced tomatoes

60gGarlic puree

40gBasil

65gSun-dried tomato

15gFine sea salt

300gKetchup

1units.itemsGildehoen thigh fillet approx. 100 g

Panko

Egg white

Flour

25gMozzarella (1 slice)

20gPesto

20gTomato filet americain

40gGarlic puree

120gBasil leaf

80gParsley

500mlSunflower oil

Preparation

Let the diced tomatoes drain on a cheesecloth for at least 24 hours in the refrigerator.
Save the liquid, season with salt, and thicken lightly if desired (serve this later as a broth).
Blend the garlic, sun-dried tomato, and basil into a purée and mix this with the ketchup and diced tomatoes.
Place the mixture in trays in the oven at 80-85°C for about 3 hours, stirring regularly (set the oven to fully extract moisture).
After cooking, cool the diced tomatoes and finish the dish.

Bread the Gildehoen thighs.
Brown the Gildehoen thighs in the pan.
Place the Gildehoen thighs in the oven at 200°C with a slice of mozzarella.
Heat the tomato purée.
Preheat a pan in the oven, place the Gildehoen in it, and drape the pesto and tomato purée around the Gildehoen.