Tag: friselle

Recipe Apulian Friselle alla Norma – Italian Cuisine

Ingredients

600 g Tomatoes
380 g Eggplant
4 pcs Friselle
Flour
Basil
Tabasco
Garlic
Ricotta salata
Peanut oil
Medium intensity fruity extra virgin olive oil
salt

Duration: 40 min

Level: Medium

Doses: 4 people

First cut the aubergine into thin slices and then into strips about 1 cm wide. Sprinkle them with flour separating them well with your hands, so that they do not stick together during cooking, and fry them in plenty of hot peanut oil. Drain the aubergines from the oil on a tray covered with kitchen paper.

Blanch the tomatoes, peel them, remove the seeds and cut them into small cubes. Season with extra virgin olive oil, salt, a drop of Tabasco, shredded basil.

Wet the friselle with warm water, rub them with a clove of garlic, cover with tomatoes and grated ricotta.

Bake at 200 ° C until the ricotta begins to melt, then take them out of the oven, complete them with the strips of fried eggplant and serve.

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Friselle, in addition to tomatoes, there is more! – Italian Cuisine

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!

Nordic Friselle

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.

Tips for preparing friselle – Italian Cuisine

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.

Classical frisella tomato

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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