Not trying to use the oven? Well, good news! Friselle don’t require any baking! A specialty from Puglia – Salento, to be more specific – with an ancient history. It’s been said that frisella was the “bread of travelers,” as it could be preserved for a long time. It was enough to just soak it in a little sea water and olive oil to taste it fully.
Today, the classic version is seasoned with tomato – like bruschetta. But if you have a dinner with friends and want to welcome them with an aperitivo or an out-of-the-ordinary appetizer, why not try to season your friselle with something else? With swordfish and mussel tartare or with arugula and mortadella, for example. Below, we’ve got a few of our favorite friselle recipes (even a sweet version), while in the photo gallery above, you’ll find a few extra tips on softening the bread to perfection.
Nordic friselle
From Mediterranean flavors to Nordic cuisine. For this frisella recipe, you’ll need: 4 friselle, 4 oz spreadable cheese, 4 ½ oz smoked salmon, 1 red onion, EVO oil and lemon juice to taste. Here’s how to make it: While the friselle are soaking, let the smoked salmon marinate for a few minutes in a bath of EVO oil and lemon juice. Once the friselle are soaked (but not soggy), spread the cheese on the surface and top with smoked salmon. Slice the red onion and place on top of the salmon. Serve and enjoy!
Friselle with chard and cannellini beans
A balanced and tasty recipe. What you’ll need: 4 friselle, 11 oz canned cannellini beans, 11 oz chard, 1 onion, salt, pepper and EVO oil to taste. Here’s how to make it: First clean the chard and boil it in slightly salted water. When you drain it, keep the cooking water. Now for the beans: Drain them from their water and transfer them to a bowl with a drizzle of oil, ground black pepper and some finely chopped onion. Using the cooking water from the chard, use it to soak the friselle, wetting them for just a few seconds. Place the friselle on the plate with a chard leaf on top, followed by a tablespoon of beans. Drizzle with olive oil and enjoy!
Friselle with caponata
Do you have some leftover vegetable caponata? Use it to top your friselle! Here’s how: First, soak the friselle and then place a spoonful of cold caponata on each one. Sprinkle with a pinch of salt, ground pepper and a drizzle of EVO oil.
Tuna friselle
Marinated raw tuna can be a tasty combo with friselle! Here’s what you’ll need: 4 friselle, 1 lb tuna, lemon juice, EVO oil, salt and pepper to taste. First, prepare the tuna tartare by finely slicing the tuna fillet. Marinate it in an emulsion of lemon juice and EVO oil. Then soak the friselle for a few seconds and season with a few tablespoons of tuna tartare. Complete with salt and freshly ground pepper.
Friselle fruit salad
Friselle... but sweet! Why not? Serve it as a dessert. Here’s what you’ll need: 4 friselle, fresh seasonal fruit, mascarpone cream, some fresh mint leaves and sugar to taste. Here’s how to make it: Soak the friselle in water and sugar (3 tablespoons will be enough for a salad bowl). Spread the friselle with a generous layer of mascarpone cream (here’s our recipe) and then add the fresh fruit cut into small pieces like a fruit salad. Finally, garnish with two fresh mint leaves.