The friselle with cherry tomatoes and burrata are a tasty and appetizing starter perfect for enjoying in the warm season. The recipe I’m presenting today is simple, quick, and very flavorful, great to serve at a buffet together with crostini and bruschette, or before a meat barbecue.
Frisella is a hard wheat biscuit bread similar to a large tarallo, divided into two parts and dried at a low temperature. Produced mainly in Puglia, it is also widespread in other southern regions with slightly different recipes and very particular dialect names.
It’s a bread of very ancient origins (traces can be found as early as the 10th century BC) that after the war was mainly used by fishermen, farmers, and shepherds as travel bread; it was tied to a cord and when needed, it was enough to take one out, wet it with water, and season it with crushed tomatoes, oil, and garlic.
Over time, it has become an industrial bread found in all supermarkets and thanks to its versatility, it can be seasoned as desired.
Before proceeding with the recipe, here are some very easy appetizers to try:
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Summer
- Energy 217.31 (Kcal)
- Carbohydrates 19.28 (g) of which sugars 17.75 (g)
- Proteins 9.39 (g)
- Fat 11.35 (g) of which saturated 4.43 (g)of which unsaturated 2.10 (g)
- Fibers 1.02 (g)
- Sodium 292.22 (mg)
Indicative values for a portion of 100 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
- 4 friselle (about 6.2 oz)
- 10.6 oz cherry tomatoes (datterini, cherry or piccadilly)
- 7.1 oz burrata
- 4 tbsp extra virgin olive oil
- to taste dried oregano
- to taste basil (fresh)
- to taste salt
- to taste pepper
Tools
- 1 Cutting board
- 2 Bowls
Procedure
Wash the fresh basil and tear it roughly with your hands.
Wash the cherry tomatoes, dry them with kitchen paper, and cut them in half if they are small or into 4 if they are large.
Place them in a bowl, season with extra virgin olive oil, dried oregano, basil, salt, and pepper. If you like, you can also add a crushed garlic clove. Mix well and let rest for 15 minutes.
Fill a bowl with cold water, dip the friselle (one at a time) for 10 seconds, and place them on a serving dish.
Season the friselle with the cherry tomato marinade, distribute the cherry tomatoes on top, a few pieces of burrata, and a drizzle of oil.
The friselle with cherry tomatoes and burrata are ready, decorate with a few fresh basil leaves and serve.
Tips
Storage
If you have leftover seasoned friselle, you can store them for one day in the refrigerator, although the bread will tend to become very soft; it is preferable to prepare them fresh.
***********************
For advice on making the recipes, contact me on FACEBOOK and if you like, follow me on INSTAGRAM
Send me your photos, I will gladly publish them on my social networks
