Stuffed with vegetables or fish, friselle are an excellent appetizer or single dish with Mediterranean flavors. Prepare them effortlessly with our advice!
The friselle they are a typical dish of Campania and Puglia, made with white or wholemeal flour, and seasoned with simple and genuine ingredients, such as mixed salads or tomatoes, garlic, oil and basil. They are cooked twice in the oven, and for this they are toasted: before eating it is therefore necessary soften with a little water. Tasty and quick to prepare, need some attention because the result is perfect. Let's see together how to have appetizing friselle suitable for every moment of the day, from lunch to snack to dinner.
Friselle, avoid the "drenched" effect
Frisella is cooked twice and is therefore hard and dry. To be able to eat it it should be wet with water, so that it softens. However, it is forbidden to leave it in water because in this way you will obtain the bread soup effect. Better then soak it for a few seconds in a bowl with water and then remove it immediately. Tradition has it that the frisella should get wet directly with sea water, so if you want the same effect you can salt the water slightly.
Sauces are perfect instead of water
If you want to season your friselle in a somewhat atypical way, perhaps with a clam sauté, instead of water to soak them, use the liquid released by the clams themselvese: filter it, heat it with a drizzle of oil and a clove of garlic and then pour it with a spoon over the friselle. Finish the dish with completely shelled clams, and with a sprinkling of pepper.
Fresh seasonings
Tomatoes, peppers, artichokes, cucumbers: with whatever vegetables you want to season the friselle, the important thing is that they are fresh, freshly prepared. Then cut, season and let all the ingredients mix well, but never more than half an hour before, worth finding soft and cooked vegetables from oil, which have lost their crunchiness forever.
Excellent quality raw materials
As for bruschetta, raw materials are also fundamental for friselle: in fact, frisella is a base to be filled with simple but very high quality products. Precisely because the bread has a neutral taste, gthe other ingredients must be tasty, with an intense and easily recognizable taste.
It is forbidden to throw water and sow the tomato
In case you use copper tomatoes for your friselle, do not throw away the water and the seeds of the tomatoes when you clean and cut them: you can use them instead of water to soak them. Another alternative to soaking is the rubbing of each half of tomato on the frisella, as we usually do with garlic on bruschetta: in this way the bread will moisten without soaking and the frisella will be even tastier.
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