Frisella, tomato and mozzarella
Today I prepare a light and very easy dish, Frisella with Tomato and Mozzarella.
Friselle are one of the typical specialties of Puglia, crunchy taralli made with durum wheat flour that are cut in half horizontally and then baked again until they are biscuits. The dough, obtained by leavening wheat or barley flour with water, salt and brewer's yeast, is kneaded by hand, cut according to local tradition and worked into the shape of a lozenge which is then rolled up into a spiral shape with a small central hole and then baked. After the first cooking it is cut in half with a thread and put back in the oven to be toasted. It was born as a poor food for sailors who, having to stay away from home for a long time, needed a bread that could be kept for a long time without molding. Before the post-war period, wheat flour frisella was reserved for the tables of the well-to-do and for a few other festive occasions. The lower classes of the population consumed friselle made from barley flour or mixtures of barley and wheat. Frisella can be stored for a long time and this made it a valid alternative to bread, in periods when flour was scarcer. To season the classic Apulian friselle, only tomato, garlic, oil and salt are usually used.
Ingredients
400 g of small cherry tomatoes 4 friselle2 mozzarella2 smallthyme to taste basilsalt and pepper to taste extra virgin olive oil to taste
Method
Before seasoning, the frisella should be soaked with water, being careful not to overdo it because otherwise it could break. Then cut the tomatoes and mozzarella into small pieces. Drizzle of extra virgin olive oil, salt, pepper and fresh thyme. Place this dressing on each frisella and finish with basil leaves. Your Frisella with Tomato and Mozzarella is ready to be enjoyed.
Today I prepare a light and very easy dish, Frisella with Tomato and Mozzarella.
Friselle are one of the typical specialties of Puglia, crunchy taralli made with durum wheat flour that are cut in half horizontally and then baked again until they are biscuits. The dough, obtained by leavening wheat or barley flour with water, salt and brewer's yeast, is kneaded by hand, cut according to local tradition and worked into the shape of a lozenge which is then rolled up into a spiral shape with a small central hole and then baked. After the first cooking it is cut in half with a thread and put back in the oven to be toasted. It was born as a poor food for sailors who, having to stay away from home for a long time, needed a bread that could be kept for a long time without molding. Before the post-war period, wheat flour frisella was reserved for the tables of the well-to-do and for a few other festive occasions. The lower classes of the population consumed friselle made from barley flour or mixtures of barley and wheat. Frisella can be stored for a long time and this made it a valid alternative to bread, in periods when flour was scarcer. To season the classic Apulian friselle, only tomato, garlic, oil and salt are usually used.
Ingredients
400 g of small cherry tomatoes
4 friselle
2 mozzarella
2 small
thyme to taste basil
salt and pepper to taste
extra virgin olive oil to taste
Method
Before seasoning, the frisella should be soaked with water, being careful not to overdo it because otherwise it could break. Then cut the tomatoes and mozzarella into small pieces. Drizzle of extra virgin olive oil, salt, pepper and fresh thyme. Place this dressing on each frisella and finish with basil leaves. Your Frisella with Tomato and Mozzarella is ready to be enjoyed.
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