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The Puglian frisa is a masterpiece of Salento tradition, representing summer in Salento. Frise are strictly seasoned with cherry tomatoes, salt, extra virgin olive oil, tuna, and fresh basil. Here is the recipe to make them at home!
In a bowl, mix the water, yeast, and sugar. Let rest until bubbles form on the surface.
Knead the flour, yeast, oil, and salt until you obtain a smooth dough. Let rise for 2-3 hours.
Divide the dough into 70 g balls and shape them into logs. Flatten the center and roll into a ring shape. Let rise until doubled in volume.
Bake at 200 degrees for 30 minutes. Cut the friselle horizontally in half and bake again at 150 degrees for another 30 minutes until they become crisp and golden.
To prepare the frise, soak the frisella in a bowl with room-temperature water without running it under the tap.
Squeeze the cherry tomatoes onto the frisella, add basil, onion, tuna, salt, and extra virgin olive oil.
Soak the friselle and enjoy the taste of Puglia at home!
Oven
Work table
Bowl
Baking tray
Well-sealed bags or airtight containers
Frise can be stored for several days. They can be soaked directly in seawater following tradition.
Italia, Puglia
| Energy (kcal) | 328.69 |
| Carbohydrates (g) | 43.14 |
| of which sugars (g) | 1.23 |
| Fat (g) | 12.55 |
| of which saturates (g) | 1.85 |
| Protein (g) | 10.73 |
| Fibre (g) | 1.64 |
| Salt (g) | 0.62 |
