Frisella (also known as frisa or friseddha)
start out as a bread ring or bun, which is taken
out of the oven halfway through cooking, sliced
through the middle, and then put back in the
oven and baked again until crisp. It is dampened
slightly with water before being eaten, and
is served with cherry tomatoes, oil, oregano,
and salt.
It seems that the origins of the ‘frise’
dates back to the Xth centaury b.C. to the Phoenician
times, when sea merchants were used to a diet
of ‘dried ciambelle’ (ring-shaped
cakes) made from brown wheat. These were softened
with some sea water and enhanced in flavour
with olive oil. The ‘frisa’ has
lived on from those times with thanks not only
to the goodness of the dish, but also for its
economic value during times less fortunate.
Today the ‘frisa’ has been taken
to another level; they can be made from coarse-grain,
barley and also whole-wheat.
Ingredients:
‘Frise’, Cherry or Roma tomatoes, Salt,
Oregano
Preparation:
The preparation of this dish is the same for all
the different types of flours. A ‘doughnut’
shape is formed from the dough. They are then
partly baked, either in a wood burning oven or
a convection oven, and then they are roughly sliced
into two halves. These are then returned to the
oven and baked at a lower temperature until dry
and biscuit-like. These biscuits can be stored
in air tight containers for long periods of time.
The preparation of the ‘frisa’ is
very simple. It is sufficiently to wet but not
drenched, with water. Arrange them on a serving
dish or plate, then slice the tomato’s in
half and press the juice into the rough side of
the ‘frisa’ leaving the pulp on the
top. Three tomatoes per biscuit will be sufficient.
Salt the tomatoes and drizzle with oil to taste.
These wonderful snacks may also be eaten with
cheese such as ‘provolone piccante’
which is a medium hard cheese with a peppery flavour.
These biscuits may also be enhanced with rocket
leaves, giving them another flavour which is exceptional.
In Brindisi, the ‘frisa’ is traditionally
served with uncooked mussels.
by Giovanni Membola
Credits