Friselle with tomato and anchovies
Friselle are one of the most typical specialties of Puglia: crunchy taralli produced with durum wheat flour (on the market there are also whole meal flour) that are cut in half horizontally and then baked until they are biscuits. To season the classic Apulian friselle, typically only tomato, garlic, oil and salt are used, but I have chosen to enrich our version with marinated anchovy fillets, oregano and basil. I advise you to enjoy your friselle as an appetizer, as you would with a bruschetta, or consider them a tasty dish: in any case, their unique flavor will conquer you!
INGREDIENTS
Friselle 4Cherry tomatoes 400 gExtra virgin olive oil 30 gBasil 6 leavesSalt 3 gMarinated anchovies 20 gGarlic1 segmentDried oregano to tasteChili pepper 1Black pepper to taste
PREPARATION
To prepare the friselle with tomato and anchovies, first moisten the friselle with cold water, and place them on a plate. Wash the cherry tomatoes under running water and cut them into small pieces. Pour the freshly cut cherry tomatoes into a bowl and season with oil, salt, oregano and black pepper. Cut the marinated anchovies into small pieces and add them to the tomato salad. Also add half of the clove of garlic, after crushing it and basil leaves, chopped with your hands. Mix well to mix all the ingredients and keep aside. Lightly salt your friselle and rub them with the remaining part of garlic. At this point place the tomato and anchovy salad on the friselle, helping you with a spoon. Remove the inner seeds from the chili, reduce it to strips and place it on the friselle with cherry tomatoes and anchovies.
PRESERVATION
It is advisable to consume friselle with tomato and anchovies just ready. The only tomato salad can be stored for a maximum of 1 day in the refrigerator and used to season friselle when needed.
ADVICE
If the idea appeals to you, enrich your friselle with tomato and anchovies with pieces of mozzarella or black olives! As an alternative to marinated anchovies, you can also use those in oil!
CURIOSITY
In ancient times the friselle, given their aptitude for long conservation, replaced bread in times of famine; The fishermen took them with them to the sea and, to soften them, bathed them in sea water.
Friselle are one of the most typical specialties of Puglia: crunchy taralli produced with durum wheat flour (on the market there are also whole meal flour) that are cut in half horizontally and then baked until they are biscuits. To season the classic Apulian friselle, typically only tomato, garlic, oil and salt are used, but I have chosen to enrich our version with marinated anchovy fillets, oregano and basil. I advise you to enjoy your friselle as an appetizer, as you would with a bruschetta, or consider them a tasty dish: in any case, their unique flavor will conquer you!
INGREDIENTS
Friselle 4
Cherry tomatoes 400 g
Extra virgin olive oil 30 g
Basil 6 leaves
Salt 3 g
Marinated anchovies 20 g
Garlic1 segment
Dried oregano to taste
Chili pepper 1
Black pepper to taste
PREPARATION
To prepare the friselle with tomato and anchovies, first moisten the friselle with cold water, and place them on a plate. Wash the cherry tomatoes under running water and cut them into small pieces. Pour the freshly cut cherry tomatoes into a bowl and season with oil, salt, oregano and black pepper. Cut the marinated anchovies into small pieces and add them to the tomato salad. Also add half of the clove of garlic, after crushing it and basil leaves, chopped with your hands. Mix well to mix all the ingredients and keep aside. Lightly salt your friselle and rub them with the remaining part of garlic. At this point place the tomato and anchovy salad on the friselle, helping you with a spoon. Remove the inner seeds from the chili, reduce it to strips and place it on the friselle with cherry tomatoes and anchovies.
PRESERVATION
It is advisable to consume friselle with tomato and anchovies just ready. The only tomato salad can be stored for a maximum of 1 day in the refrigerator and used to season friselle when needed.
ADVICE
If the idea appeals to you, enrich your friselle with tomato and anchovies with pieces of mozzarella or black olives! As an alternative to marinated anchovies, you can also use those in oil!
CURIOSITY
In ancient times the friselle, given their aptitude for long conservation, replaced bread in times of famine; The fishermen took them with them to the sea and, to soften them, bathed them in sea water.
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