Friselle – A delicious Apulian specialty 

The frise or "friselle" are crunchy donuts of durum wheat flour (but also barley) obtained thanks to a double cooking in the oven. Very quick to prepare, the Apulian frise are good at any time of the day, as snacks, appetizer, but they are also perfect as a single winter meal, tasty, colorful and genuine. Have you ever tasted them?. What could be better than a fragrant frisella impregnated with burrata cheese? The peculiarity is that they are "sponzate" that is soaked in water in order to make them soft and crumbly and, in Salento, it was used to wet them with sea water. 🙂 

The only difficulty of this dish lies precisely in this, I will reveal all the simple tricks to make them delicious and irresistible. They are prepared in a moment and you will have dinner ready in the blink of an eye and with what genuine goodness!. The classic Apulian frisa is simply seasoned with oil, burrata cheese, prosciutto and oregano but indulging the imagination can be enriched with various condiments. I propose this one, but you have fun creating the one you like best!

Let's prepare them together 😀 

There is a real school of thought in Puglia: there are those who prefer the frisa di sotto (which absorbs less water and remains more crunchy), those who prefer the one above (more spongy and ready to welcome the seasoning in itself). Depending on the season and tastes, you can add wild rocket, artichokes and eggplants in oil; cucumbers, and raw prosciutto, burrata cheese and red onion; also with tuna in oil, sun-dried tomatoes, capers and olives; Friselle of various sizes are sold on the market. 

Mine are medium size and durum wheat😀.

Ingredients

Friselle

burrata cheese

prosciutto

Extra virgin olive oil to taste

Oregano to taste

Fine salt to taste

Fresh chili to taste

Preparation

In a bowl combine water with a pinch of salt and a drop of oil. Now let's proceed by wetting the friselle completely immerse the frisa in the bowl with water, with the porous part downwards and pull it up immediately. Let's put it on a plate and let it rest for a few minutes so that the water penetrates inside the porous part and also moistens the base. Let's proceed like this add fresh the burrata cheese, the prosciutto, the oregano, the chopped chili, and basil leaves. Finally, we complete with a round of oil. The frisella wants abundant seasoning. I'm not saying it has to sail in oil, but unseasoned will give you the impression of eating watered down dry bread.