I love preparing Friselle (Freselle) for dinner, the excellent taralli of Apulian origin, usually made with durum wheat flour and baked twice, making them much crunchier. You can then get creative by dressing them with various ingredients, cold cuts and assorted cheeses, olives, artichokes, tuna, onions, capers… In short, your only limit will be your imagination!! Here is our version!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 4 freselle (Frisella)
- 2.8 oz cheese (pasta filata)
- 4.2 oz Bologna mortadella
- 20 cherry tomatoes
- to taste Oregano
- to taste Fine salt
- to taste Olive oil
Preparation
Fill a pot with about 2 inches of cold water and fully immerse the frisella with the porous side up. Do this quickly, do not leave it soaked, otherwise it will get too soggy. Let the excess water drain slightly and place it on a plate. Proceed this way for all the friselle.
Wash, cut the cherry tomatoes in half, and rub them on the porous surface of the frisella, pressing them well to release the pulp. Season the frisella with fine salt and oil, place two folded slices of mortadella on top, the cheese in small pieces, the squashed tomatoes. Season with a little fine salt, oil, and oregano.
Suggestions/Tips
We like the frisella a bit crunchy, so we tend not to leave it in the water too long, otherwise it gets too soggy. Obviously, it’s a matter of taste; you decide how long to leave it in the water.
You can customize the ingredients according to your personal taste, you can also keep them simple with just tomato and basil.
If you liked the Friselle (Freselle), try the other “fresh” recipes:
