Some call it "fresella" and chi "frisella", but also "frisedda", "friso", "friseddha", "spaccatella". In Puglia they call them friselle, freselle in Campania. We can think of a recipe to make it in an original way: for example a spoon with our delicious Cerignola Olives, guanciale and mint. Did you ever think about it? In this way it becomes an easy and quick savory snack for an aperitif.


TIME
0015 h
DIFFICULTY
low
TYPE
Aperitifs
NUMBERS
4peoples



PREPARATIONS

Take the Fresella (Crispbread) and break it up into a container, wet it with water, turning well, after the Fresella (Crispbread) has softened, add some white wine vinegar and extra virgin olive oil, mix together and leave to stand for 10 minutes.
Meanwhile, take the bacon carefully cut into fine slices and without adding any oil brown it in a frying pan, then remove it from the heat.
Place a portion of the Fresella (crispbread) on a spoon and lay the bacon on top and decorate with Olives of the Bella di Cerignola variety cut into slices and a few Roman mint leaves.

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