{"id":5356,"date":"2021-05-20T20:41:18","date_gmt":"2021-05-20T19:41:18","guid":{"rendered":"https:\/\/panbisco.it\/ricette\/flaxseed-and-sunflower-seed-friselle-with-sun-dried-tomatoes-spicy-olives-and-tuna-fish\/"},"modified":"2024-07-11T10:25:21","modified_gmt":"2024-07-11T09:25:21","slug":"flaxseed-and-sunflower-seed-friselle-with-sun-dried-tomatoes-spicy-olives-and-tuna-fish","status":"publish","type":"avada_portfolio","link":"https:\/\/panbisco.it\/en\/ricette\/flaxseed-and-sunflower-seed-friselle-with-sun-dried-tomatoes-spicy-olives-and-tuna-fish\/","title":{"rendered":"Flaxseed and sunflower seed friselle with sun-dried tomatoes, spicy olives and tuna fish"},"content":{"rendered":"

Friselle-what a passion!
\nDid you know that friselle have ancient origins and that their donut shape is not accidental but came about because of transportation and storage needs?
\nThe 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.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

\"Morbi<\/span><\/div><\/div><\/div><\/div><\/div>

CHEF<\/h2><\/div>

Lorena Terenghi<\/p>\n<\/div><\/div><\/div>

KITCHEN<\/h2><\/div>

Italian<\/p>\n<\/div><\/div><\/div>

DIFFICULTY<\/h2><\/div>

Easy \/ Beginner<\/p>\n<\/div><\/div><\/div>

SOCIAL<\/h2><\/div>
<\/i>bricioledisapori.it<\/span><\/a><\/div><\/div><\/div><\/div><\/div>
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L<\/span>\nhe recipe for friselle has remained unchanged over time and I, today as yesterday, liked to enrich them with simple products typical of the south…<\/p>\n<\/div><\/div><\/div>

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Image Gallery<\/h3><\/div>
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Recipe in Detail<\/h3><\/div>

For 4 flaxseed and sunflower seed friselle.<\/p>\n<\/div>

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INGREDIENTS<\/h6><\/span>
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