{"id":3283,"date":"2016-07-07T23:28:47","date_gmt":"2016-07-07T23:28:47","guid":{"rendered":"http:\/\/cookwithgusto.com\/?p=3283"},"modified":"2016-07-08T06:51:34","modified_gmt":"2016-07-08T06:51:34","slug":"friselline-truly-summerly-treat","status":"publish","type":"post","link":"https:\/\/cookwithgusto.com\/?p=3283","title":{"rendered":"Friselline – Truly Summerly Treat"},"content":{"rendered":"

I grew up eating friselline or frise as starter, as main or as emergency food when I was\u00a0starving and nothing can be eaten within\u00a05 minutes \ud83d\ude09 This is\u00a0truly a \u00a0summerly treat for me.<\/p>\n

\"Friselline<\/p>\n

Frise is a\u00a0big and crunchy dry bread, usually between 10 to\u00a015 cm wide. It’s\u00a0usually made of\u00a0durum wheat, water, yeast and a little salt. It follows the same recipe as\u00a0bread and shaped like\u00a0a donut. Then it is half cooked and cut longitudinally and finished to cook until it gets dry and hard. Traditionally, it needs to be deepened\u00a0in water before dressing.<\/p>\n

The recipe can vary. It can be made from\u00a0different flours, like 00, barley or brown and can contain other ingredients like olive oil<\/a> if the baker wants to make it crunchy with no need for soaking.<\/p>\n

We have Friselline<\/a> in our shop, which\u00a0are a smaller version of\u00a0the original, between 4 to 6 cm. Usually, they\u00a0can be eaten in a single bite. They are friable because they’re made with olive oil. It’s this type of Friselline\u00a0that we will use in this extremely easy recipe.<\/p>\n

Friselline with Tomato and a Variety of\u00a0Toppings<\/h2>\n

NOTE: The ingredients may vary according\u00a0to your supply.<\/strong><\/em><\/p>\n

\"Friselline<\/p>\n

Main ingredients for traditional topping:<\/h3>\n

Extra virgin Olive Oil<\/a>
\nTomatoes
\nGarlic
\nSalt and Oregano<\/p>\n

Extra ingredients:<\/h3>\n

Bufalo mozzarella
\nTuna
\nSundried tomato<\/a> and Black olive tapenade<\/a>
\nArtichokes<\/a>
\nRucola<\/p>\n

Possible ingredients:<\/h3>\n

Ricotta
\nCapers
\nGrilled vegetables like aubergines or courgette
\nBasil
\nChives
\nOlives<\/a>
\nor\u00a0whatever you like \ud83d\ude09<\/p>\n

Procedure:<\/h3>\n

The easiest way to prepare a frisellina is to drizzle some olive oil on it. Take a cherry tomato, smash it, and put it on top of the frisellina. Add\u00a0a little salt, oregano and another drizzle of olive oil.<\/p>\n

\"Friselline<\/p>\n

What I did was\u00a0chop the tomatoes in little cubes and put them in a bowl. I added salt to\u00a0release the natural juices of the tomatoes, then\u00a0stirred in olive oil, chopped garlic and oregano. I left it\u00a0for a few minutes. Then I\u00a0poured the tomato mix on top of the\u00a0friselline just before serving.<\/p>\n

\"Friselline<\/p>\n

Enjoy making your own frisellina and share\u00a0your recipe here \ud83d\ude09<\/p>\n

\"Friselline<\/p>\n

Buon Appetito!<\/p>\n","protected":false},"excerpt":{"rendered":"

Here’s an extremely easy Friselline recipe that you can use when you need to eat something within five minutes.<\/p>\n","protected":false},"author":10,"featured_media":3298,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-3283","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/3283","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3283"}],"version-history":[{"count":5,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/3283\/revisions"}],"predecessor-version":[{"id":3304,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/3283\/revisions\/3304"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/media\/3298"}],"wp:attachment":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3283"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3283"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3283"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}