Friselle con Pomodoro

Name: Friselle con Pomodoro
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Pugliese
Ingredients: 4 pieces friselle pugliesi (twice-baked durum wheat rusks); 400 g ripe plum tomatoes; 60 ml Extra virgin olive oil; 1 clove Garlic; 1 tsp dried oregano; 8 leaves fresh basil leaves; 1 tsp Fine sea salt; 500 ml cold water

Apulian twice-baked durum wheat rusks moistened in water and generously dressed with crushed ripe tomatoes, extra virgin olive oil, and dried oregano.

🇮🇹Italy· Apulia

Prep: 15 min
Cook: 0 min
Total: 15 min
Servings: 4
Difficulty: Easy
Calories: 285 kcal

Ingredients

0 of 8 gathered

Servings

4 pieces friselle pugliesi (twice-baked durum wheat rusks) — ring-shaped, roughly 50 g each
400 g ripe plum tomatoes — finely chopped with juices retained
60 ml Extra virgin olive oil — robust Pugliese variety preferred
1 clove Garlic — peeled and halved
1 tsp dried oregano — wild Mediterranean oregano
8 leaves fresh basil leaves — torn by hand
1 tsp Fine sea salt — adjust to taste
500 ml cold water — for wetting the rusks

Equipment

•Mixing bowl
•Shallow dish
•Chef's knife
•Chopping board

Nutrition

Per serving, approximate

Calories: 285 kcal
fat: 13 g
carbs: 36 g
fibre: 4 g
protein: 6 g
calories: 285 kcal

Instructions

1
Dice the ripe tomatoes finely over a bowl to capture all their natural juices.
2
Season the tomatoes with fine sea salt, dried oregano, and three tablespoons of olive oil.
3
Tear the basil leaves into the tomato mixture and stir gently to combine.
4
Pour cold water into a wide, shallow dish.
5
Submerge each frisella into the water for four to six seconds until slightly softened.
6
Remove the rusks immediately and place them rough-side up onto individual serving plates.
7
Rub the cut surface of the garlic clove lightly over the top of each moistened rusk.
8
Spoon the seasoned tomatoes and their collected juices generously over each frisella.
9
Drizzle the remaining olive oil over the top and serve immediately.

Chef's tips

Submersion time depends on the thickness and flour type of your friselle; barley versions require a few extra seconds compared to pure wheat. Squeezing some tomato pulp directly into the pores of the bread before adding the diced topping helps the flavours permeate.

Ingredient substitutions

friselle pugliesi (twice-baked durum wheat rusks) → paximadia (Greek barley rusks) or thick slices of dry toasted sourdough
ripe plum tomatoes → ripe cherry tomatoes (e.g. Datterini or Ciliegino)

Storage

Assemble just before serving, as dressed friselle soften rapidly, though dry packaged rusks store well in an airtight container for months.

Reheating

This dish is served raw at room temperature and must not be reheated.

Common mistakes to avoid

•Soaking the rusks for too long in water, which turns them into a mushy paste rather than tender with a bite.
•Discarding the tomato juices instead of spooning them over the bread to soften the crumb.