Traditional Salento Frisa from Puglia

Name: Traditional Salento Frisa from Puglia
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 4
Cuisine: Italia
Ingredients: null For the dough:; 500 g re-milled durum wheat semolina; 270 mL water; 1 teaspoon sugar; 7 g fresh brewer's yeast; 10 g salt; 50 g extra virgin olive oil; null To garnish three frise:; to taste basil; to taste salt; to taste extra virgin olive oil; 100 g cherry tomatoes; to taste Tropea red onion; 1 jar natural tuna

@le-ricette-di-angelasurano80

Category: Mains

The Puglian frisa is a masterpiece of Salento tradition, representing summer in Salento. The frise are strictly seasoned with cherry tomatoes, salt, extra virgin olive oil, tuna, and fresh basil. Here's the recipe to make them at home!

Difficulty: Medium

Cooking time: 60 minCooking: 60 min

Preparation time: 60 minPreparation: 60 min

Country: Italia

le-ricette-di-angelasurano80@le-ricette-di-angelasurano80

Ingredients

No. Servings

For the dough:
Re-milled durum wheat semolina500g
Water270mL
Sugar1teaspoon
Fresh brewer's yeast7g
Salt10g
Extra virgin olive oil50g
To garnish three frise:
Basilto taste
Saltto taste
Extra virgin olive oilto taste
Cherry tomatoes100g
Tropea red onionto taste
Natural tuna1jar

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 7
In a bowl, mix the water, yeast, and sugar. Let it rest until bubbles form on the surface.
STEP 2 OF 7
Knead the flour, yeast, oil, and salt until you get a smooth dough. Let it rise for 2-3 hours.
STEP 3 OF 7
Divide the dough into 70g balls and form into loaves. Flatten in the center and roll into a donut shape. Let rise until doubled in volume.
STEP 4 OF 7
Bake at 200 degrees for 30 minutes. Cut the friselle in half horizontally and bake again at 150 degrees for another 30 minutes until they are biscuit-like and golden.
STEP 5 OF 7
To prepare the frise, soak the frisella in a bowl with room temperature water without running it under the tap.
STEP 6 OF 7
Squeeze the cherry tomatoes onto the frisella, add basil, onion, tuna, salt, and extra virgin olive oil.
STEP 7 OF 7
Soak the friselle and enjoy the taste of Puglia at home!

Suggestions

Oven
Work table
Bowl
Baking tray

General Information

Storage notes

Well-sealed bags or airtight containers

More information

The frise can be stored for several days. They can be soaked directly in seawater following tradition.

Origin

Italia, Puglia

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	221.01
Carbohydrates (g)	33.44
of which Sugars (g)	2.16
Fat (g)	6.09
of which Saturates (g)	1.34
Protein (g)	9.43
Fiber (g)	1.62
Sale (g)	0.34

Proteins
9.43g·19%
Carbohydrates
33.44g·66%
Fats
6.09g·12%
Fibers
1.62g·3%