Frisa Salentina con rucola, pomodoro, cacio ricotta e olive
Автор: StrazzantiCucina
Загружено: 2023-07-18
Просмотров: 105
There really isn't much of a better traditional local meal to have in temperatures as hot as this here in the Salento... The frisa is the perfect solution! It is filling yet not heavy to digest and it can be transformed in a number of ways in just a few short minutes.
Frise are rolls which are split in half using a thread while they are still half baked... This gives them the characteristic rough texture on the cut surface. They are then re-baked until the dehydrate completely. The result is a roll of bread (in this case from barley flour) which is hard as a rock, but which will not spoil.
In the summer months, these are briefly dipped into water to rehydrate them. They then have a heavy and moist, heat still crumbly consistency - but the crust remains crispy.
Topped with chopped tomatoes, a little rucola, some olives and a little of the local cacio ricotta cheese, all you need to add is a sprinkle of oregano and some food extravergine olive oil to create a wonderful lunch.
Because when it's over 40°C you neither want to be eating too much food, nor turning on the stove for too long!
Check out the video to see how 👌
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