The classic frisella is seasoned with tomato, but if you want to change this version, we offer you some alternatives. Aperitiviamo?
Summer, woe to turn on the stove, least of all the oven: with the heat outside, you risk melting! So what good and quick cooking that does not require cooking? There frisella, for example!
Apulian specialty, to be exact Salento, has an ancient history behind it: it is said that it was the bread of travelers, as it could be kept for a long time. Then it was enough to soak it with a little sea water and olive oil to enjoy it in all its fragrance.
Today the classic version includes it seasoned with tomato, by way of bruschetta. But if you have a dinner with friends and you want to welcome them with a slightly different aperitif or appetizer, why not try dressing the frisella with other ideas? For example with swordfish and mussel tartare or with rocket and mortadella.
Below you will find others recipes really inviting (one of which is sweet, would you ever have said that?); in our gallery, instead, gods advice to soak it to perfection!
From the Mediterranean to the Nordic style. For this frisella get 4 friselle, 100 gr of spreadable cheese, 120 gr of smoked salmon, 1 red onion, extra virgin olive oil and lemon juice to taste. Do this: while you are soaking the friselle, leave the smoked salmon to marinate for a few minutes in a dip of extra virgin olive oil and lemon juice. When the friselle are wet (but not soup), spread them with cheese and stuff them with a slice of salmon. Now cut the red onion into slices and place each washer on the friselle. Serve on the table.
Friselle with chard and cannellini beans
A balanced and tasty recipe. Get yourself: 4 friselle, 300 gr of cannellini beans canned, 300 gr beets, 1 onion, salt, pepper and extra virgin olive oil to taste. Do this: clean the beets and boil them in lightly salted water. When you drain them, keep the cooking water. Now switch to the beans: drain them from their water and in a bowl, flavor them with a drop of oil, ground black pepper and a little finely chopped onion. Now, use the cooking water from the chard to soak the friselle, soaking them for a few seconds. Place the friselle on the plate and place a beet leaf on top, then a spoonful of beans. Spend a little oil and enjoy your meal!
Friselle with caponata
You have advanced of the vegetable caponata? It can become the perfect condiment for your friselle. Do this: first, soak the friselle, then on each one, place a spoonful of cold caponata. Sprinkle with a pinch of salt and ground pepper and season with a drizzle of extra virgin olive oil.
Friselle with tuna
The marinated raw tuna it can be a delicious condiment for friselle. Get: 4 friselle, 500 gr of tuna, lemon juice, extra virgin olive oil, salt and pepper to taste. First, prepare the tuna tartare by cutting the fillet finely and then marinating it with an emulsion of lemon juice and extra virgin olive oil. Then wet the friselle and season them with a few tablespoons of tuna tartare, finishing with salt and freshly ground pepper.
Friselle fruit salad
Friselle… sweets! why not? You can serve them at the end of a meal. Get: 4 friselle, fresh seasonal fruit (whatever you have available), mascarpone cream, a few leaves of fresh mint, sugar to taste. Do this: soak the friselle in water and sugar (3 tablespoons will be enough for a salad bowl). Spread the friselle with a generous layer of mascarpone cream (find the recipe here) and then add the above fresh fruit salad cut into small pieces. Finally garnish with two leaves of fresh mint.
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