Apulian friselle are a genuine and tasty cold dish, an ancient peasant recipe perfect for serving as a rustic appetizer or a quick summer main course.
Friselle (also known as frisedde) are twice-baked bread rings, first baked as rolls, then cut horizontally in half and baked again to make them dry, crunchy, and long-lasting.
Their classic ring shape allowed them to be threaded onto a string and easily carried on journeys: they were the ideal bread for fishermen and farmers and were even used by crusaders.
Before enjoying them, friselle need to be “ponzate“, that is, briefly soaked in water to slightly soften them (in the past, seawater was used, but it’s better to avoid that today!) without overdoing it, so they retain some texture.
The traditional seasoning for Apulian friselle consists of a few key ingredients of Mediterranean cuisine: fresh chopped tomatoes, extra virgin olive oil, salt, and oregano. Their spongy texture absorbs the tomato juices, transforming them into a simple yet authentic explosion of flavor, reminiscent in many ways of the classic Tuscan panzanella.
Starting from this base, you can get creative with additions to turn Apulian friselle into a gourmet unique dish. If you’re wondering how to season friselle deliciously, you’re in the right place: keep reading the recipe and get inspired by the ideas you’ll find at the end of the page.
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: No Cooking
- Cuisine: Regional Italian
- Region: Apulia
- Seasonality: Summer
- Energy 386.66 (Kcal)
- Carbohydrates 54.19 (g) of which sugars 51.57 (g)
- Proteins 8.83 (g)
- Fat 14.93 (g) of which saturated 2.01 (g)of which unsaturated 0.01 (g)
- Fibers 3.09 (g)
- Sodium 202.37 (mg)
Indicative values for a portion of 175 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Apulian Seasoned Friselle
If you are celiac you can use gluten-free friselle available on the market, or prepare them at home with this recipe.
- 2 friselle
- 10.5 oz cherry tomatoes (datterini)
- 1 pinch salt
- 3 tbsp extra virgin olive oil
- to taste oregano
- to taste water (to soften the friselle)
Tools
- 1 Bowl
- 1 Cutting Board
- 1 Knife
- 1 Fork
How to Season Traditional Apulian Friselle
To prepare Apulian friselle, start with the most delicate operation, that is, soaking the friselle correctly: put plenty of cold water in a large bowl. Some add a pinch of salt to the water. Take the friselle and dip them one by one face down for about 15 seconds: they should be moist but not soggy, with the center still slightly crunchy (1). Arrange them on a plate or tray, with the cut side facing up. Then move on to prepare the seasoning for the friselle: wash and dry the cherry tomatoes and cut them in half (2). Place them in a bowl and lightly crush them with your hands or a fork (3).
Season them with a pinch of salt, plenty of oregano, and two tablespoons of extra virgin olive oil, preferably from Apulia (4). Mix well, then distribute the tomatoes over the friselle, drenching them well with all the juice that the tomatoes have released (5). Complete with a drizzle of extra virgin olive oil to garnish everything. Let the friselle rest for 5-10 minutes at room temperature, so they absorb the flavor of the tomatoes well (6).
Keep in mind that the longer they rest, the softer they become, so to prevent them from becoming too soggy, do not exceed 10 minutes. You can serve Apulian friselle as an appetizer or a summer main course.
Storage
As mentioned, after a brief rest of about ten minutes, it is best to consume the friselle, otherwise, they become too soft. However, if there are leftovers, you can store them in the fridge until the following day.
Other Ideas for Seasoning Friselle
Some people rub a garlic clove over the friselle right after soaking them, similar to traditional bruschetta.
The classic version of Apulian friselle is just the starting point: with just a few more ingredients, you can create ever-new and irresistible combinations. Try adding tuna, olives, capers, basil, red onion, cucumbers, feta, salted ricotta, burrata, grilled zucchini, or fried eggplants for a fresh and flavorful dish.
