Friselle-what a passion!
Did you know that friselle have ancient origins and that their donut shape is not accidental but came about because of transportation and storage needs?
The friselle, since they kept for a long time thanks to the simple ingredients such as water, durum wheat semolina flour, salt, yeast and cooked twice, were strung on a string then closed almost to form a necklace so that they would be practical to hang and consumed over time or carried by sailors who, when it was time to eat them, would soak them in sea water and then season them with oil and “enrich” them with poor foods at their disposal.
L he recipe for friselle has remained unchanged over time and I, today as yesterday, liked to enrich them with simple products typical of the south…
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Recipe in Detail
For 4 flaxseed and sunflower seed friselle.
INGREDIENTS
GUIDE / INSTRUCTIONS
Using a blender, coarsely chop the dried tomatoes in oil and olives, finally add the drained tuna and give it a couple of blender strokes.
Run the friselle under cold tap water, counting to three, after which stuff them with the chopped cherry tomatoes, olives and tuna. Drizzle with a little extra virgin olive oil and garnish with young arugula leaves.
Why did I write to count to three? Because that is the right time to avoid the risk of having friselle that are too hard or soggy and would become soft and break as soon as they are picked up.
NOTES
doses are approximate and vary according to one’s taste.
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