The Neapolitan freselle need no elaborate introductions: just a few ingredients and a touch of history to tell centuries of simple yet ingenious peasant cooking.
Ancestors of Mediterranean fast food, the freselle (strictly with an E) are the twice-baked bread that accompanied sailors and peasants under the scorching sun, when the only refrigerator was the shade of an olive tree.
Today, they are stars of summer tables with their irresistible crunchiness and unique ability to enhance even the simplest toppings: fresh tomatoes, good olive oil and… that’s it.
Few ingredients, no hassle.
But beware: no matter how strong the temptation, no, do not soak them in sea water, not even if TikTok says so.
A splash of fresh water is enough to “sponge” them
Discover the best toppings!
TRY ALSO:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 5 Minutes
- Portions: 1 Piece
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Summer, Spring, Summer
Ingredients for Neapolitan Freselle
- 2 freselle (Frisella)
- to taste extra virgin olive oil
- 3/4 cup Piennolo tomatoes (or cherry tomatoes)
- to taste salt
- to taste basil (or oregano)
- 3.2 oz tuna in brine
- 2 tablespoons canned sweet corn, drained
- 3.5 oz mozzarella
- 4.2 canned cannellini beans
- a quarter of red onion
- 1.8 oz black olives
Tools for Neapolitan Freselle
- 1 Cutting Board cutting board
- 1 Knife kitchen knife
- 1 Bowl bowl
Steps for Neapolitan Freselle
The base is simple: the freselle should be quickly run under running water and placed on a plate to soften.
Meanwhile, in a bowl, cut the cherry tomatoes and season them with olive oil, salt, and basil.
Our base is ready. Pour everything over the freselle and let it rest for just a few minutes to allow the flavors to blend.
Remember: be generous with the extra virgin olive oil, but not too much!
The classic version is ready!
The variations for freselle are endless, here are my favorites:
– Mediterranean: to the classic version, add tuna and corn (and green olives if you like).
– Caprese: to the classic version, add sliced mozzarella and oregano.
– Vegetarian: Cannellini beans, chopped red onion, and black olives.
Storing freselle
Freselle, by their nature, cannot be stored for long. They should be prepared and eaten.
But the no-cook, super quick preparation will allow you to make them in less than 5 minutes anytime.
