Friselle (or freselle) are a perfect dish for the summer, topped with a variety of condiments, either as a main dish or a delicious appetizer. From the traditional recipe with tomato, typical of Apulian cuisine, we have moved on to more refined combinations such as those with shellfish or with cheese and vegetables. The only condition for a perfect result is the choice of ingredients, which need to be of excellent quality.
So, choose a fragrant and intense extra virgin olive oil, flavorsome and tasty vegetables, and fresh fish. And then you just have to play with your imagination to serve a fresh, simple, and tasty dish to the table.
Round bread with a hole in the middle
Friselle originated as a poor food for sailors who were having to stay away from home for a long time and needed a bread that would keep for a long time without getting moldy. Hence the need to create toasted bread, hard, which when soaked with water and oil would become edible. Today, like in the past it is prepared using whole wheat or durum wheat flour, water, salt, and brewer's yeast. Before seasoning they should be soaked in water, being careful not to exaggerate to avoid getting a soggy result. Since it’s a perfect neutral base to get tasty and inviting dishes you need to play with the ingredients. Here are some appetizing suggestions.
Salmon, dill, and avocado
A variation with fish would be avocado, to break up the smoky flavor of the salmon. Marinate the salmon in oil and lime juice, after 30 minutes remove it from the marinade and spread it on the slightly soaked frisella. Add the chopped avocado, some lime zest, dill leaves, and desalted capers. Add the marinated salmon and serve.
Eggplant and garlic
Put the eggplant whole in the oven for about 20 minutes at 180°. When touching it with a fork it’s soft, then remove them, cut in half, and with a spoon remove the pulp then reducing them to strips. Let the eggplants soak with garlic and oil overnight. The next day, drain and salt them then place them on the soaked friselle. Garnish with desalted capers and basil leaves.
Clams and roe
For shellfish lovers, open the clams in a pot without seasoning then remove them and filter the cooking liquid. In another pan sauté the garlic in extra virgin olive oil, add the open clams and their liquid. Cook a few minutes and then pour everything over the soaked friselle. Garnish with grated roe and serve.
Sundried tomatoes and salted ricotta cheese
Prepare a salad in a bowl with sundried tomatoes, green olives, Tropea onion, and sliced cucumbers. Season with oil, salt, and a generous sprinkling of salted ricotta cheese. Garnish the friselle with spoonsful of this salad, season with extra virgin olive oil, and finish with basil leaves.
Squids and cherry tomato confit
Grill the squids then cut them into strips and dress them with oil, basil, and garlic. Cut some tomatoes in half, sprinkle with a pinch of salt and one of sugar, then put them on a baking tray with baking paper and bake at 100° for 3 hours. When they become confit add them to the squid and with this sauce garnish the soaked friselle.
Stracciatella and anchovies
The sweetness of the stracciatella diminishes the salty anchovy flavor, for a more balanced flawless taste. Top each frisella with stracciatella (and part of its cream), complete with anchovy in oil, and serve with a basil leaf.