The frisella is a typical product from Puglia, it can be described as a large bagel that is cut in half widthwise. In the past, they were used instead of bread because, being dry, they could be stored for a long time. I recommend it, it’s a real delight!
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Here you find links to other bread recipes:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 1 Person
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 frisella
- 4 cherry tomatoes
- 1 tablespoon olive oil
- 1 teaspoon oregano
- 1 teaspoon fine salt
- 3 slices mortadella
Preparation
For a quick dinner, I took one frisella per person, moistened it with a bit of cold water, flavored it with oil, salt, and oregano, and added some diced cherry tomatoes.
To make it even tastier, I added some slices of mortadella on top (you can also use cooked ham or other cold cuts if you prefer).
Notes
I recommend not softening the frisella too much, otherwise it will become mushy and you will lose the crunchiness that makes it unique, but also do not soften it too little, otherwise it will be too hard.
Here you find links to other tasty recipes:
Vegetarian Cubes with Soy Sauce
Yellow and Green Zucchini Sticks in a Pan
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