The seasoned frisella is one of the dishes I love most, especially in summer. You can season it however you like, and it’s perfect both as an appetizer and as a main dish! In this recipe, the frisella is seasoned in a simple but very tasty way, fresh and light, also great for a quick lunch or dinner! But now enough talk, go try the recipe! Oh, I almost forgot, you’ll also find the video recipe below!
If you love fresh and quick recipes, then also try:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for the seasoned frisella
- 1 frisella (about 4.2 oz)
- 10 cherry tomatoes
- 6 anchovies in oil (well drained)
- 1 teaspoon dried oregano
- 2 tablespoons extra virgin olive oil
- 1 pinch fine salt
- 2 leaves basil (fresh)
- 4 1/4 cups water
- 3 tablespoons apple cider vinegar
- 1/2 teaspoon fine salt
Useful Tools
- 2 Bowls
- 2 Spoons
- Cutting Board
- Knife
- Plate
Preparation of the seasoned frisella
In a bowl, pour the water, vinegar, salt and mix well until dissolved.
Soak the frisella for 2 minutes in the bowl with the mixture, turning it with your hands, drain it, then place it on the serving plate.
Wash the cherry tomatoes, cut them into 4 parts, place them in a bowl, season with oil, salt, oregano and mix.
Place the seasoned tomatoes on top of the frisella, add the well-drained anchovies in oil, decorate with fresh basil and serve, so good!
Variations
You can replace the anchovies in oil with tuna, you can add chopped Taggiasca olives to the cherry tomatoes.
You can also add chopped fresh mint.
You can also add chopped capers.
