A legend says that Enea took here friselle when he got to Porto Badisco: they are crisp ciambelle of bread, cut in two halves, horizontally by a thread and cooked for a second time in atepid oven; once frisella was the typical meal of our peasants who flavoured it with fresh tomato, rocket and extra virgin olive oil.
Nowadays frisella has become a meal that forms part of the Mediterranean diet.
- Frise made of stale grain
- A clove of garlic
- Small tomatoes
- Extra virgin olive oil
Take fries and rub on the rough part a clove of garlic( if you don’t like it, you can eliminate this phase).
Now put them in a plate filled with some water for 30 seconds more or less.
Pull them back and, in order, put on them some oil, salt, some tomatoes cut and spread in order to make the seeds go out and , in the end, oregano.
Eat them together, with some olives and some pieces of fresh cacioricotta.
In 2 minutes you can obtain a poor dish but really exceptional.
It is a typical summer dish so I advise you to drink a good white wine, semicool, like LOCOROTONDO DOC.