Tomato friselle

Fresh, quick to prepare and perfect for summer, tomato friselle are a truly irresistible typical Apulian recipe.

Frisella is a sort of dry bread donut typical of Apulian cuisine. It is usually served with a topping of tomatoes but there is no shortage of customized variations which include the addition of capers, olives and anchovies. In any case, the tomato friselle reign supreme in aperitifs.

But be careful not to underestimate the frisella with cherry tomatoes: you could end up with something really difficult to consume! In fact, friselle were originally the bread of sailors who, to consume them, used to dip them in sea water. For this reason, to prepare the frisella with tomatoes you will first have to wet it with a little water . But let's see all the steps together in detail.

How to prepare friselle with cherry tomatoes

1. If you want, you can make the friselle with the original recipe or opt for a ready-made product. They are now easy to find throughout Italy in the most well-stocked supermarkets. To prepare them you will need about 4 hours (three of leavening and one of cooking) so if necessary, prepare them a few days in advance.
2. Now prepare the seasoning . Cut the tomatoes or cherry tomatoes into rather small pieces and place them in a bowl with finely chopped garlic, a pinch of salt and a drizzle of oil. You can add basil or oregano if you like. Let it rest for 30 minutes .
3. Sponzare the frize , i.e. soak them directly under the jet of running water or following this procedure: fill a container with water, add the salt and a drizzle of oil. Dip one frise at a time for a few seconds then lift it out and repeat. In total you will have to do this 3 times until no more air bubbles come out of the bread.
4. Place the frize on a plate and season them first with the sauce released by the tomatoes and then with the tomatoes themselves. Serve immediately.

Friselle with tomato are perfect to serve as an appetizer or aperitif . You choose how much to moisten them and also how long to leave the tomatoes on, keeping in mind that their liquid will gradually make the frisella softer.

Here is a short video where you can see in detail how to wet the frise , the key step to obtaining a perfect tomato frisella.

Conservation

The friselle with tomato should be eaten as soon as they are made . At most you can keep the cut tomatoes in the refrigerator, well covered in cling film, for a maximum of one day.

Origin and history

Friselle , also known as frise, frisedde or Spazzatelle , have a very ancient origin. They were the main food of the Phoenician sailors as well as the bread of the Crusaders, all this thanks to the possibility of storing them for a long time hanging from a rope (this explains the reason for the hole). Before being consumed they were soaked in water (often sea) and seasoned with just a little oil.

The frize of the "poor" were based on barley , while only the wealthier classes had the precious durum wheat available to make them. Today these are undoubtedly the most widespread but the versatility of frize also lies in the possibility of making them with your favorite flours such as barley or even wholemeal.

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Orecchiette with turnip tops, a traditional Apulian dish