Oggi Cucino Vegetariano: Friselle Leccesi

FRISELLE LECCESI


 FRISELLE LECCESI
friselle (negozio comprato)
5 pomodori maturi, tagliati a cubetti
2 cucchiaini di capperi
olive nere tritate,
2 cucchiai di olio extra vergine di oliva
sale
erbe fresche origano o basilico o arucula o tutti loro
Mettere tutti gli ingredienti (tranne il friselle) in una grande ciotola e lasciate riposare il tutto per 15 minuti. Mettere a bagno le friselle in acqua fino a quando non ottengono abbastanza morbido (non troppo a lungo) prima di topping.

Cucchiaio il composto di pomodoro in modo uniforme su ogni frisella. Top con un filo d’olio d’oliva, un pizzico di sale e un po ‘strappati erbe fresche.

Our English Version:

friselle (store bought)

5 ripe tomatoes, chopped into small cubes
2 teaspoons capers
black olives, chopped
2 tbs extra virgin olive oil
salt
fresh herbs – oregano or basil or arucula or all of them
Place all the ingredients (except the friselle) in a large bowl and let it all sit for 15 minutes. Soak the friselle into water until they get pretty soft (not for too long) before topping them.


Spoon the tomato mixture evenly over each frisella. Top with a drizzle of olive oil, a sprinkle of salt and some ripped fresh herbs.

Published by Lee Laurino

A traveler not a tourist, searching for experiences not in travel books. Solo traveler who travels as long and far as possible sharing photos of the people and places I discover

One thought on “Oggi Cucino Vegetariano: Friselle Leccesi

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