It’s summer time. The crickets chirp in the air and the scent of acacia trees fills the time that runs free. There's who's under the sun or in the sea...given that you are on holiday of course…
While napping in the quiet summer and riding the wave of memory, I was struck with the memory of the holidays I spent in Salento, when I was guest of one of my best friends and her family. Today’s recipe is a tribute to them, to the people of Salento, to that land and to that warmth. And, of course, to the food, which is so good as it's made by people who love and take care of each fruit of the tree. The strength of their olive trees, the stubbornness of those roots, and of the men and women who inhabit this beautiful and wild land, lie in the deliciousness and simplicity of the ingredients and recipes.
Today's recipe is called “Frisa”, a typical Salento bagel which seems to date from the centuries of the Crusades, and was very popular among local fishermen and sailors, because it wouldn’t go bad and once soaked into sea water it would gain taste, and fill the stomach.
The Frisa is a very ingenious dish, where you can play hard with your culinary imagination, mix smells and tastes, and stimulate your creativity and taste. It doesn’t take long to prepare them, they are fresh and you can eat them with your hands.
While napping in the quiet summer and riding the wave of memory, I was struck with the memory of the holidays I spent in Salento, when I was guest of one of my best friends and her family. Today’s recipe is a tribute to them, to the people of Salento, to that land and to that warmth. And, of course, to the food, which is so good as it's made by people who love and take care of each fruit of the tree. The strength of their olive trees, the stubbornness of those roots, and of the men and women who inhabit this beautiful and wild land, lie in the deliciousness and simplicity of the ingredients and recipes.
Today's recipe is called “Frisa”, a typical Salento bagel which seems to date from the centuries of the Crusades, and was very popular among local fishermen and sailors, because it wouldn’t go bad and once soaked into sea water it would gain taste, and fill the stomach.
The Frisa is a very ingenious dish, where you can play hard with your culinary imagination, mix smells and tastes, and stimulate your creativity and taste. It doesn’t take long to prepare them, they are fresh and you can eat them with your hands.
Today, I made the frise like this:
Ingredients:
2 Frise (possibly produced in Puglia, I wouldn’t trust English ones...)
500 g. Cherry tomatoes
a wisp of Gaeta black olives
Ingredients:
2 Frise (possibly produced in Puglia, I wouldn’t trust English ones...)
500 g. Cherry tomatoes
a wisp of Gaeta black olives
4 basil leaves
100g Greek feta
oil, salt and pepper
Wash and cut the tomatoes into small pieces. Mash the olives slightly with a meat mallet (or with your fingers) to remove the kernels. Dice the feta cheese. Mix all ingredients in a bowl and season with salt, pepper and basil. Let rest for a few minutes.
Take the frise and pass them under the water. The more you hold them under the tap, the more they will get soft. If you have invited your grandmother Adelina to lunch, let it wet enough so that the consistency of the frisa will be compatible with her denture. If you prefer it crispy, a very fast pass will be enough.
Place the seasoned tomatoes on the Frisa.
At this point, the only things that are missing are lu mare and lu sole e lo ientu! ..which means, the sea, the sun and the wind
100g Greek feta
oil, salt and pepper
Wash and cut the tomatoes into small pieces. Mash the olives slightly with a meat mallet (or with your fingers) to remove the kernels. Dice the feta cheese. Mix all ingredients in a bowl and season with salt, pepper and basil. Let rest for a few minutes.
Take the frise and pass them under the water. The more you hold them under the tap, the more they will get soft. If you have invited your grandmother Adelina to lunch, let it wet enough so that the consistency of the frisa will be compatible with her denture. If you prefer it crispy, a very fast pass will be enough.
Place the seasoned tomatoes on the Frisa.
At this point, the only things that are missing are lu mare and lu sole e lo ientu! ..which means, the sea, the sun and the wind
Nessun commento:
Posta un commento