Apulian Frisa: typical dish of the peasant tradition
A legend states that the “friselle” were brought by Aeneas when he landed in Porto Badisco, near Otranto. The frisedda, fresedda, frisella in the various Apulian dialects or frisa pugliese in Italian, looks like a biscuit donut from an aesthetic point of view, produced with durum wheat but also barley or combined with each other, it is obtained thanks to a double cooking carried out in the oven (biscuit).
After the first cooking, the frisella shape is cut in half, transversally, with the help of a thread (strozzo method), and subsequently the two bottoms of the shape are cooked again in the oven, to completely eliminate the residual humidity of the pasta and then be able to taste it.
Subsequently, the frisella was transformed into a traditional peasant meal, which was seasoned with fresh tomatoes, rocket salad and extra virgin olive oil. Once upon a time, in Puglia, it was customary to bathe the latter directly in sea water, so as to enjoy all the flavors of this region. Fishermen of the past used friselle as bread to take with them to work and wet with salt water, then using it as a base for fish soups.
Nowadays, frisella has become a delicious meal in all respects, perfect to be enjoyed during the summer with the native products of Puglia, during a lunch or directly on the beach during the hottest days.
Let’s not forget, however, that frisella fully occupies a place in the Mediterranean diet and, furthermore, it is healthy and nutritious!
Original recipe for Apulian Frisa
Ingredients
- frize of durum wheat or barley
- tomatoes
- Apulian oil
- salt
- waterfall
- additional ingredients: tuna, oregano and various seasonings
Method
- To start the preparation, the frisa needs to be soaked in water: everything depends on this. Depending on how you want it to taste better, crunchier or softer, you should leave it in water for about 30 seconds or 1 minute.
- You can add garlic first, but we prefer it without, especially if it’s your first time.
- Spread oil, salt, chopped and/or spread cherry tomatoes on top so that the seeds come out and lastly the oregano.
- Accompany them with olives and a few pieces of fresh cacioricotta or dried tomatoes.
In two minutes you will get a simple but exceptional dish.
Being a typically summer dish, I recommend a good white wine, served chilled, such as Locorotondo D.O.C.
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