Ricette tipiche salentine
| FRISA AL POMODORO E FRISELLINE (PICCOLE FRISE) (CIAMBELLE DI PANE INTEGRALE, TAGLIATE A META’ E BISCOTTATE) | |
| Ingredienti: Frise di farina di grano o di orzo, Pomodori freschi tagliati a pezzettini, Ruchetta, Origano, Capperini, Sale, Olio extravergine d’oliva “MACCHIA DEL BARONE”. Procedimento: Immergere le frise in acqua (per pochi secondi o pochi minuti, secondo i gusti), estrarle compatte e condirle con i pomodori, capperini, sale, origano, ruchetta e olio d’oliva. Le friselline non vanno messe in acqua. Condite come le frise, si servono come antipasto. |
| FRISA WITH TOMATOES AND FRISELLINE (LITTLE FRISE) (RING-SHAPED WHOLEMEAL BREAD, CUT IN HALF AND TOASTED) | |
| INGREDIENTS: Wheat or barely flour “frise”, fresh tomatoes cut in pieces, arugula, oregano, capers, salt and extra virgin olive oil “MACCHIA DEL BARONE”. Procedure: Dip the “Frise” in water (for either a few seconds or minutes depending on personal taste), take them out while still whole and season with tomatoes, capers, salt, oregano, arugula and olive oil. Friselline are not soaked in the water but are seasoned the same way and served as an appetizer. |
