PONZESE SALAD with frisella and potatoes, an easy and quick summer main dish to prepare, a tasty idea for the hot weather with simple and flavorful ingredients.
The Ponzese salad is perfect to beat the summer heat, great for both lunch and dinner, and can be prepared in no time, with a base of frisella enriched with potatoes, tomatoes, tuna, but if you want, you can add beans to make it richer.
It is not a side dish but a real dish that easily replaces pasta. The Ponzese salad is a sort of Tuscan panzanella, very good, fresh, and pleasant, rich in summer ingredients, typical of the island of Ponza.
Let’s say it’s a mix between Pantelleria and Neapolitan salads, all poured over the frisella, perfect for dinner.
Join me in the kitchen today with the Ponzese salad with frisella.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Boiling, Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 2 friselle (Frisella)
- 1 potato
- 2 tomatoes
- 5.6 oz canned tuna in oil (I use mackerel)
- 1 tbsp capers
- white onion (fresh)
- 2 anchovies in oil
Steps
Boil the potato, then peel and cut it into pieces.
If you prefer, break the frisella and let it soften with water, then place it on a plate.
Slice the onion and cut the tomato.
Season the frisella with oil, then add the potato with onion, tomatoes, drained tuna, capers rinsed under running water, and anchovies.
Sprinkle with oregano, add salt to taste, and basil leaves. If needed, add a bit more oil.
Bon appétit
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PONZESE SALAD with frisella
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FAQ (Frequently Asked Questions) PONZESE SALAD with frisella
What is Ponzese Salad with Frisella?
The Ponzese Salad with Frisella is a traditional dish from the island of Ponza. It is a simple salad that includes frisella (a type of dry bread), tomatoes, onions, capers, and sometimes anchovies or tuna, all dressed with olive oil, salt, and oregano.
Can I customize the ingredients?
Yes, you can customize the ingredients to your liking. Although the traditional version includes tomatoes, cucumbers, onions, olives, and capers, you can add other ingredients like bell peppers, arugula, feta cheese, or even seafood.
What is the best way to serve it?
The salad is best served immediately after preparation so that the frisella retains a slightly crunchy texture. It can be served as an appetizer, side dish, or main course, especially during the summer months.
