The friselle with tomatoes and burrata, ready in a few minutes, is a simple and quick dish to serve as an appetizer or a light lunch. No cooking required for this rich version of a typical Apulian recipe. And for the friselle with tomatoes and burrata, you can choose whether to buy them ready or try making the dough yourself.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: No Cooking
- Cuisine: Regional Italian
- Region: Apulia
- Seasonality: Summer
Ingredients
- 2 friselle
- 7 oz oxheart tomatoes
- 10 taggiasca olives
- 2 tbsps extra virgin olive oil
- to taste salt
- 3.5 oz burrata
- 2 leaves fresh basil
Tools
- 1 Cutting Board
- 1 Knife
- 1 Bowl
Steps
If you serve the friselle as an appetizer, one for each guest is ideal. If serving as a main course, double or triple the portions depending on appetite.
Moisten the friselle by dipping them in cold water (you can find some guidelines in this post) and place them on individual plates or a serving platter. Wash the tomatoes under running water and dice them. Transfer them to a bowl and dress with extra virgin olive oil, salt, and chopped basil. Mix well to combine all the ingredients. Spread the tomato salad over the friselle, add the burrata and taggiasca olives, and serve immediately.
