Freselle are an ancient recipe from the peasant tradition of Southern Italy.
They are so called in Naples but are also widespread in Calabria, with the name of “frese”, and in Puglia with that of “frisella”.
To make them you need durum wheat flour or wholemeal flour (you can also combine both), bake them in the oven (preferably wood-burning), cut and cook again to remove all traces of water and make them beautiful. crunchy. With their classic toroidal shape (a donut to be clear) and the flavor of bread, freselle are the right alternative to first courses, especially during the summer.
Rich in sodium, phosphorus, potassium, magnesium, calcium, freselle are also a source of carbohydrates and have very little fat. Whether they are classic or wholemeal, more or less thick, freselle can be eaten for a lunch, an afternoon break, an aperitif or a dinner, every occasion is good to bring them to the table, perhaps with an ever-changing dressing.
How to season freselle
The freselle have a porous surface, therefore ideal for better absorbing condiments. The most common ingredient with which they are prepared is without a shadow of a doubt the tomato, but there are many variations, dictated above all by the personal taste of those who will consume them.
So let’s see together how to season the freselle:
Freselle with Cherry Tomatoes
Step 1. Wash and cut the cherry tomatoes into small pieces.
Step 2. Put them in a small bowl and season with a little extra virgin olive oil, salt and oregano. Let them rest for about 10 minutes.
Step 3. Use a clove of garlic to rub the surface of the freselle.
Step 4. Now season them with the previously prepared dressing.
Freselle with Tuna
Step 1. Put the drained tuna in a small bowl and mash it a little.
Step 2. Cut the olives, cut the garlic and capers into small pieces and cut some basil leaves by hand.
Step 3. Add the ingredients to the tuna, except for the basil, season with extra virgin olive oil and a pinch of salt and mix.
Step 4. Use the dressing on the freselle and finally add the basil.
Freselle with Cheese
Step 1. Spread a generous layer of fresh cheese on the freselle.
Step 2. Drain the dried tomatoes and put them on the cheese.
Step 3. Add a little basil, oregano and extra virgin olive oil or the chili pepper.
Freselle with Vegetable Caponata
Phase 1. Clean and chop courgettes, aubergines, peppers, tomatoes, onions and celery.
Step 2. Fry them in a pan and then blend them with a little vinegar.
Step 3. Add salt and pepper and then olives, capers, raisins and pine nuts.
Phase 4. After cooking, let it cool completely and arrange on the freselle.
Step 5. Complete the preparation with grated salted cheese.
Freselle with Mozzarella
Step 1. Clean and cut the cherry tomatoes into small pieces.
Step 2. Season them with extra virgin olive oil, salt and pepper and let them rest for 10 minutes.
Step 3. Squeeze the mozzarella lightly and cut it into pieces.
Step 4. Also coarsely chop the black olives and chop the basil.
Step 5. Use the tomato dressing on the freselle and then add the mozzarella, olives and basil.
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