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Frisella caprese with mozzarella and tomato

by Ada Parisi
5 min read
Frisella caprese con mozzarella e pomodoro

Frisella caprese with tomato and mozzarella: a fresh and tasty summer dish. The bread seems frisella, but it is not. In fact, It is cooked for the first time and then, after being cut in half, It is baked again in the oven to dry: in this sense the delicious frisella is closer to a rusk (bis-cotto, baked twice) that bread. Dura, tough, when softened with water it is ready to be garnished in delicious and imaginative way. And if you look for other recipes read, tasty and fresh for summer, have a look at all me OF SALAD RECIPES easy and tasty.

Take this opportunity to remind you that on my channel YOUTUBE There are many video recipe sweet and savory explained step by step, along with videos of agricultural food production and to meetings with Italians chefs.

The frisella, story of an ingenious bread

I have prepared a summer recipe, frisella the caprese with mozzarella and tomato. I dressed (I would say to the Sicilian 'cunzato', because frisella reminds me so much bread cunzato they do in Salina Alfredo) frisella with extra virgin olive oil, IGP Pachino tomatoes, yellow and red Datterini, DOP mozzarella balls and fresh basil buffalo.

The frisella is a poor dish, poverty-stricken. It born tough because it was transported (tied with a thread, why frisella born with a hole) in the saddlebags of farmers or fishermen for days, and so it was maintained better. soft coverage by the ingredient poorest of all, the water, He was then topped with what was. Olio, garlic, tomatoes, Basil, oregano, olives, salted anchovies. The fishermen were using sea water, and so frisella had the taste of salt, Today we have to salt it a bit '.

Modern versions, richer, provide tuna or mozzarella. But frisella is nothing if not the palette on which the South Italy, and the wonderful Apulia in the first place but, other names, Also the Campania, Calabria, Sardinia (with his bread 'and fressa) and Sicily painted once a simple meal and, today, a street food has become fashionable and even gourmet. Have a good day!

Frisella caprese con mozzarella e pomodoro

FRISELLA CAPRESE (easy recipe)

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

Frisella 1 large or 4 small Friselle

350 grams of mixed tomatoes (Pachino, yellow and red Datterini, Piccadilly, Camone)

extra virgin olive oil, to taste

salt and pepper, to taste

fresh basil, to taste

oregano, to taste

300 grams of mozzarella di bufala Dop

Procedure

Frisella caprese

Wash tomatoes and cut them in half and quartered. Place the tomatoes in a bowl and season with salt, extra virgin olive oil, oregano and fresh basil. Soak a few minutes the tomatoes seasoned. Chop the mozzarella di bufala DOP.

Before preparing any type of frisella, you have to wet it with water to soften it. The time of stay of the frisella in the water depends on how soft you want it and varies from 30 seconds for a slightly more tenacious frisa up to a minute for a really soft frisella, maybe even to use chopped to prepare a panzanella.

Wet the frisella under running water evenly for 30 seconds (or more if you prefer), then put on the plate. Spray the frisella with a little extra virgin olive oil and place the seasoned tomatoes on top. abound, as Southern Italian tradition frisella must overflow with tomatoes and needs to be soaked in their own juice.

Once the frisella is well seasoned, arrange the mozzarella Dop buffalo. Garnish with fresh basil, a little black pepper and a little more extra virgin olive oil. And now enjoy your frisella and all the wonderful taste of Puglia. Have a good day!

Note

OPTIONS: You can garnish with tomatoes frisella, pickled or salted anchovies, cheese and tuna in oil. Or, as they do in Calabria, with tomatoes, red onion from Tropea, fresh oregano and lots of chili. If you want to taste it Sicilian, you can use the pickled eggplant, the bucket tomatoes, tuma and anchovies in oil, or arrange over the traditional eggplant caponata. In any case, frisella will be the perfect base for any seasoning.

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3 comments

elisabetta corbetta 16 August 2018 - 12:27

I love it with all those colorful cherry tomatoes
A big kiss

Reply
Antonella 16 August 2018 - 09:51

A poor dish, poor as you say, ADA, but behind which it hides intact all the richness of our Mediterranean diet today “boffins” found!
Allow me a little hint: They are also excellent with small flaps of roasted peppers seasoned with garlic and olive oil and chunks of mozzarella! 8-)
The presto and buone vacanze!!! Antonella

Reply
Ada Parisi 20 August 2018 - 15:55

Hello Antonella, thank you for the suggestion. The variant which is very attractive propose. To try

Reply

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