Friselle with Prosciutto and Robiola with Nectarines, one of those easy and quick dishes to prepare, will be your ideal dinner saver. A fresh, delicious preparation, perfect for the hottest days. A perfect recipe for when we’re hungry but don’t feel like turning on the stove.
Friselle are one of the most typical specialties of Puglia: they are crunchy…. half-baked, they are cut horizontally and then baked until crispy.
Once ready, they are seasoned with tomato, garlic, oil, salt, and oregano, served as an appetizer or considered a unique summer dish: in any case, their unique flavor will win you over at the first bite.
But now let’s go to the kitchen and I’ll show you how to prepare Friselle with Prosciutto and Robiola with Nectarines
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Summer
Ingredients
Let’s see together what we need to prepare
- 4 friselle
- 5.3 oz robiola
- 5.3 oz prosciutto
- 2 nectarines
Tools
- 1 Spatula
- 1 Bowl
Steps
Let’s start preparing
Let’s start preparing the friselle with prosciutto and robiola; first, moisten the friselle with cold water, and place them on a plate.
Wash the nectarines under running water and slice them into wedges, leaving the skin on.
Spread the robiola (you can substitute it with ricotta or other spreadable cheese) on all the friselle.
Arrange the prosciutto and nectarine wedges with a few fresh basil leaves.
And enjoy your meal!!
Marge’s Tips
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