Frisella con pomodoro
Frisella is the culinary symbol of Salento: a twice-baked bread shaped like a ring, cut in half and toasted, which is dipped in water and seasoned with fresh tomato, oregano, and extra virgin olive oil. Born as a humble dish of Apulian farmers, today it is an icon of Mediterranean summer cuisine, perfect for hot days.
Preparation
- 1
Cut each frisella in half horizontally, dividing it into two discs.
- 2
Briefly dip each half in cold water for just a few seconds, just enough to moisten it without making it soggy.
- 3
Arrange the moistened friselle on a plate or cutting board.
- 4
Wash the tomatoes and cut them into small cubes or grate them coarsely, collecting the juice as well.
- 5
Generously top each frisella with fresh tomato and its juice.
- 6
Drizzle with extra virgin olive oil on each piece.
- 7
Sprinkle with dried oregano and salt to taste.
- 8
Serve immediately, while the frisella is still slightly crispy on the outside and soft inside.
Chef's Tips
The water must be cold and the contact brief: the frisella should not become soggy. Always use ripe and juicy tomatoes for maximum flavor. Perfect as a summer snack or light lunch.