Homemade friselle simple, fast and delicious recipe

Homemade friselle: the Apulian frisella also called friseddha or frisa, fresella in Neapolitan it is a sort of durum wheat tarallo (but also barley) cut in half after a first rapid cooking and made toast (therefore with the second cooking) consequently it has a smooth side, while the porous one is first slightly soaked in water (originally with sea water) and then seasoned with oil, oregano / basil and cherry tomatoes. Its crunchiness and long shelf life was perfect for navigators and sailors. It is also called "crusader bread" and it seems that its shape with the hole is used to transport large quantities of it easily thanks to a string. It is the perfect dish for the summer when you have absolutely no desire to stay in the kitchen, it is seasoned with simple and fresh ingredients and should be consumed immediately after having seasoned it. To soak it with water there are different methods, in Puglia where there is the cult of frisella , there are special tools, but in reality the simplest method is to soak it 3 times quickly in a deep dish filled with cold water.

Ingredients for 12 freselle

  • 200 grams of flour 00
  • 200 gr of wholemeal flour
  • 10 gr of fresh brewer's yeast
  • 1 and a half teaspoons of salt
  • 250 ml of water at room temperature

****

Most important steps

    How to make homemade friselle

    Put the two flours in a fairly large bowl and mix them with your hands, dissolve the yeast in the water and then pour the water into the center of the bowl with the flours, mix with your hands and after a few seconds add the salt, always knead inside the bowl for a few moments, just long enough to create a smooth dough.

    Cover with a damp cloth and let rise until doubled. 1 to 2 hours depending on the ambient temperature.

    Take the leavened dough and put it on the work surface, create 6 loaves for friselle as large as the palm of a hand, or 5 loaves for larger friselle. Take the single loaf and roll it out to create a loaf, close the loaf into a donut once the various taralli have been made, place them on a baking sheet lined with parchment paper.

    Space them a little apart from each other. Let it rise for another half hour and then bake in a preheated oven at 175 ° for 20 minutes; take them out of the oven and when they are still hot, cut the donuts in half.

    homemade friselle
    homemade friselle

    Arrange the cut friselle on the baking tray putting the porous part upwards, bake with the second cooking for 30 minutes at 160 °.

    homemade friselle
    homemade friselle

    Once cooked, take them out of the oven and let the freselle cool down; if you have to keep them put them in tightly closed bags immediately once cooled. Season the freselle with cherry tomatoes, oil and basil after having soaked it under running water, or with tuna, corn, olives and other ingredients to your liking.

    And your homemade friselle are ready.

    WINE PAIRING: Chianti Montalbano

    for the wine pairing I consulted the site vinacciolo.it

    Homemade friselle

    Enjoy your meal!

    3.1

    Deja una respuesta

    Tu dirección de correo electrónico no será publicada. Los campos obligatorios están marcados con *

    Subir
    Esta web utiliza cookies propias y de terceros para su correcto funcionamiento y para fines analíticos y para fines de afiliación y para mostrarte publicidad relacionada con sus preferencias en base a un perfil elaborado a partir de tus hábitos de navegación. Al hacer clic en el botón Aceptar, acepta el uso de estas tecnologías y el procesamiento de sus datos para estos propósitos. Más información
    Privacidad