#recipe #friselle #paneduro
If I were to tell an uninitiated person what my favorite southern Italian snack is, they would likely think I was making a deeply sarcastic joke. It’s no joke, though! It delicious, addicting, but certainly strange for the uninitiated. Today, Eva’s sharing how to make it and (more importantly) how to eat it.
So what’s on the menu? Stale bread and water.
If you enjoy this video, please give it a thumbs-up and subscribe to the channel!
——–
FRISELLE RECIPE – https://www.pastagrammar.com/post/how-to-make-friselle-authentic-italian-recipe
——–
FOLLOW US
Website/Recipe Blog – https://www.pastagrammar.com
Instagram – https://www.instagram.com/pastagrammar
Facebook – https://www.facebook.com/pastagrammar
Snapchat – https://www.snapchat.com/add/pastagrammar
Twitter – https://twitter.com/PastaGrammar
VISIT ITALY WITH US
Italian Food Tours – https://www.pastagrammar.com/tour
VISIT EVA’S HOMETOWN
Visit Dasà – https://www.visitdasa.com
SUPPORT US
Merch Store – https://teespring.com/stores/pasta-grammar-2
Shop Amazon – https://www.amazon.com/shop/pastagrammar
25 Comments
Let us know if you have any interesting ideas for what to put on a frisella, we'll give it a shot!
i normally add some sugar ,will rise faster 10mins only
Hey there! This doesn't have anything to do with this video but…guess what I did yesterday? I made homemade Ricotta!! Lol Yep! I've been wanting to do it for a long time and I finally did. I cannot believe how easy it was! Will never buy store bought Ricotta again. Lol
I've only been back a day and I already miss the Locanda! And Eva, the Spice Girls, Johnny (I don't know how to spell his name in Italian), Giovani, Salvatori, and everyone else in Dasa , and most importantly, Mama Rosa. Hugs and kisses to all of you.
Like an enhanced American "Hard Tack", which is also called in the UK, "Ship's Biscuits". Hard Tack reconstituted and topped with yummy things.
So, if you don’t purposefully dry it out in the oven, you can just leave it out and it will be fine, will get to be dry? Not moldy? Or does it have to specifically be dried out?
otherwise known as poor mans bread
cara and carino, your channel lacks vegan an vegetarian
That looks delicious and reminds me of something similar but slightly different.
In Finland we use a lot of rye bread. Traditional rye bread (flat circle about 25cm, with 5cm hole in the middle) was home made and it was preserved (dried) in ceiling racks. We still can buy something like it in some rural area shops. Sometimes you can buy the bread as ’fresh’, and it is still soft but ’tough’, but you can also buy it dried, when it is quite hard.
I don’t know if anyone else has ever done it, but in order to be able to eat it, I started to use the same method of dipping the bread in water, only added a little butter (or similar). It doesn’t even need anything else, but tastes good with other toppings as well. Haven’t tasted with the I’talian style’ toppings yet, but no doubt will taste good as well.
I was born in Calabria, in a town called Satriano. I remember one of our treats was a slice of homemade bread, topped with sugar water. It was simple but so good!!
Can't wait to try this
Eva: "If your stale bread is fresh, it's one of the best things you can have." I love it ; )
We used to do this with bread right as it staled growing up to prevent waste, but we were very poor so it was our meal. Once we realized we could not finish our bread before it went bad we would tear it and put it in the oven like this and then put it in water. It's called acquacotta, we made it often with onions or leftover veggies, meat sometimes too but not often. It was a real poor man's food then, but it was really good for what it was.
My university room mate was Greek and her grandparents used to deliver us huge bags of this. Obviously I thought it was crazy at first but then I quickly converted! So good. So so so so good. With fresh olives from their farm? Yes please.
what a wonderful food and custom. Thank you both. ~Doc Phil (Italiano)
i grew up in New Haven CT, i think mostly the immigrants were Napletan? I remember buying the frezzelle in the markets and also making homemade. They always had a lot of black pepper in them. Have you ever seen frezelle with black pepper?
What are the mixtures you are putting on it?
I love this couple
The same so much love and passion to each other, that transmute to their food!!!
Tropea onions
In Tropea, there’s is even ice cream
From
Cipola di Tropea
Been there
My parents did this and my in-laws do it. Every summer I look forward to my tomatos and then make my frisella and enjoy with m tomato salad (oil, oregano, salt, and red onion (from garden).
My favourite topping for friselle is : salted anchovies, red vinegar, oregano and extra virgin olive oil! Top 👍🏻
Not very Italian to not have asked Cliff around as he asked about food! yeah, my mum is Italian, "mum, who are all these people?"
14:57 “But just the first bite”
Eva 2023
I have found seeds for tropea onions, but one company sells ones that are round, while the other is very long and bulb like. Is there a difference in the two? Both are described as very sweet, and I think we likely have the environment here in the southeastern US to grow them, but if you could provide some input, I"d very much appreciate it! I grow almost all of my veggies, including onions, and I'd love to add this to my garden next year.
Shoulda defaulted to the good old reliable "i could tell you but I'd have to kill you."