Friselle with chicory and prosciutto enriched with burrata are a truly delicious and very simple dish to prepare.
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During summer, perhaps under the beach umbrella or why not for a lunch break at work, friselle with chicory and prosciutto will be perfect. If you prepare them as an appetizer, they will be appreciated by everyone.
We make them often during the summer, as we always have friselle available to dress in many different ways, so we don’t have to stay at the stove for too long.
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Below, I leave you more ideas to dress friselle in a simple yet delicious way and then right after the photo, let’s find out how to prepare friselle with chicory and prosciutto.
Of course, if you don’t like chicory or can’t find it, you can use fresh or frozen spinach, and you’ll see they will be just as tasty.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Preparing Friselle with Chicory and Prosciutto
- 4 friselle
- 1.3 lbs chicory
- 1 clove garlic
- 5.3 oz prosciutto
- 4.2 oz burrata
- as needed cherry tomatoes
- 2 pinches salt
- as needed oregano
- 2 tbsps extra virgin olive oil
Preparation of Friselle with Chicory and Prosciutto
To prepare Friselle with Chicory and Prosciutto, first wash the chicories and then remove the bottom stem.
Blanch them in boiling water for 6 or 7 minutes and keep the cooking water.
Once cooked, drain them and sauté in a pan with a little extra virgin olive oil and, if you like, some chopped fresh chili pepper.
Just enough time to flavor them and let them dry, and they are ready, drain them.
Wash and cut the cherry tomatoes in half, salt them, and dress with a little extra virgin olive oil and fresh or dried oregano.
Place the friselle in a deep dish and then moisten them with the chicory cooking water.
Once they have absorbed the liquid, place them on individual plates, cover with the sautéed and possibly chopped chicory, sprinkle the burrata here and there.
Add the prosciutto and the previously dressed cherry tomatoes and serve.
How to Store Friselle with Chicory and Prosciutto
Friselle should be eaten as soon as they are dressed, otherwise they would become too soggy. My advice is to prepare everything needed to dress them and keep it all in the fridge, then garnish and serve them at the moment.
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