Friselle with Tomato and Anchovies

The frisella, a classic preparation from Puglia, lends itself to many variations; the one with tomato and anchovies is a delicious and simple way to enjoy Mediterranean flavors. Here’s the recipe:

Ingredients

• Friselle (as many as you like)
• Ripe tomatoes (about one medium tomato per frisella)
• Anchovies in oil (1-2 anchovies per frisella)
• Extra virgin olive oil
• Dried oregano
• Salt (optional, the anchovies are already salty)
• Fresh basil (to taste)
• Garlic (1 clove, optional)

Preparation

1. Briefly soak the friselle under running water for a few seconds, until they start to soften slightly. Don’t overdo it, or they will become too soft.
2. Slice the tomatoes thinly. Optionally, you can remove the seeds to prevent the bread from getting too wet.
3. Drain the oil from the anchovies and cut them if necessary.
4. Place the tomato slices over each softened friselle.
5. Add the anchovies on top of the tomatoes.
6. Dress each friselle with a drizzle of extra virgin olive oil, a sprinkle of dried oregano, and if you like, a pinch of salt (be careful, as the anchovies are already salty).
7. If you wish, you can rub gently with a garlic clove to give a more intensely Mediterranean flavor.
8. Finish with a few leaves of fresh basil for a touch of color and freshness.

Did you know?

Friselle, also known as frisedde or freselle, are a type of twice-baked bread typical of the Puglia region and part of Campania. Historically, they were the food of fishermen and farmers due to their long shelf life. Today they are appreciated both for their crunchiness and their ability to absorb the flavors of the dressing, making them an ideal appetizer or summer snack.