There are those who call it "fresella" and others "frisella", but also "frisedda", "friso", "friseddha", "spaccatella". In Puglia they are called friselle, in Campania freselle. We can think of a recipe to make it in an original way: for example by spooning our delicious Cerignola Olives, bacon and mint. Have you ever thought about it? It thus becomes a quick and easy savory snack for an aperitif or aperitif.
Time
00:15 h
Difficulty
Easy
Type
Aperitifs
People
4
Date 04 08 2020
Chef's Recipes
Ingredients
Wholemeal Freselle (Crispbread): 4
Bella di Cerignola variety Green Olives: 100 g
Bacon: 100 g
Evo oil: to taste
White wine vinegar: to taste
Roman mint: to taste
Preparation
1
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.
2
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.
3
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.
