Best 3 Frizzeles Friselle Recipes
Frizzelles, also known as friselle, are a traditional Italian bread originating from Puglia, a region in southeastern Italy. These twice-baked ring-shaped breads are made with a simple dough of flour, water, salt, and sometimes yeast. After the first baking, the frizzles are sliced horizontally and then toasted a second time, creating a crispy texture and a slightly chewy interior. Frizzelles are often served as an appetizer or snack, topped with various ingredients such as tomatoes, mozzarella cheese, olives, and olive oil. They can also be used as a base for salads or soups. With their versatility and delicious flavor, frizzles have become a popular dish enjoyed by people all over the world.
Here are our top 3 tried and tested recipes!
FRISELLE (LITTLE PEPPER NUGGETS)
From Claire's Italian Feast by Claire Criscuolo (Plume; October, 1998) Makes About 50 Friselle are savory biscotti that are the perfect accompaniment to a glass of wine. They are ideal for a cocktail party, and in our family we munch on them during the afternoon for a snack. Friselle can be an elegant and luscious treat when served with strawberries drizzled lightly with a fine balsamic vinegar. The peppery flavor of the friselle complements the sweetness of the strawberries and makes a perfect foil for the sweet yet acidic flavor of the vinegar. Friselle will keep for weeks (if you can resist polishing them off in it couple of days) in a tightly covered tin. And they make a terrific gift when presented in an attractive jar or tin and accompanied by a good bottle of red wine.
Provided by Phil Franco
Categories Breads
Time 1h45m
Yield 50 serving(s)
Number Of Ingredients 6
Steps:
- Measure the flour, pepper, salt, and baking powder into a bowl. Stir well to combine. In a separate bowl, whisk the oil and water well to blend.
- Pour the liquid over the dry ingredients all at once. Stir well to combine. The dough will be thick. Turn the dough onto a countertop and knead for 1 to 2 minutes, or until smooth. Roll the dough into a 14-inch-long cigar-shaped roll.
- Preheat the oven to 350 degrees. Spray 2 or 3 cookie sheets with nonstick cooking spray. Cut the dough into 2-inch-thick slices. Roll each slice into a 3-inch long pencil-shaped roll. Cut the rolls into 1-inch nuggets. Arrange the nuggets; cut side up, on the prepared cookie sheets, leaving 3/4-inch of space between them so they will bake evenly.
- Bake for 1 hour 10 minutes, or until the friselle are golden brown and firm to the touch, rotating the cookie sheets after about 30 minutes for even baking. Let cool to room temperature before storing.
Nutrition Facts : Calories 61, Fat 3.3, SaturatedFat 0.5, Sodium 68.7, Carbohydrate 6.8, Fiber 0.3, Protein 0.9
FRIZZELES (FRISELLE)
Italian pepper biscuits are great for holidays and every day. Serve with antipasto on Easter.
Provided by AllieGeekPi
Categories Biscuit
Time 45m
Yield 20
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk flour, baking powder, salt, and black pepper together in a bowl. Stir olive oil and cold water into dry ingredients, mixing to make a soft dough. Pinch off a handful of dough, roll into a thick log between your hands, and use a scissors to cut into pieces about 2 inches long. Place biscuits about 1 1/2 inches apart on baking sheets.
- Bake in the preheated oven on middle rack for 15 minutes; flip biscuits and bake until golden brown on both sides, about 15 minutes more. Let cool on pieces of waxed paper. Place biscuits into a sealed container and refrigerate overnight for best flavor.
Nutrition Facts : Calories 175.6 calories, Carbohydrate 16.9 g, Fat 11 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 166.1 mg, Sugar 0.1 g
FRIZZELES (FRISELLE)
Italian pepper biscuits are great for holidays and every day. Serve with antipasto on Easter.
Provided by AllieGeekPi
Categories Biscuit
Time 45m
Yield 20
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk flour, baking powder, salt, and black pepper together in a bowl. Stir olive oil and cold water into dry ingredients, mixing to make a soft dough. Pinch off a handful of dough, roll into a thick log between your hands, and use a scissors to cut into pieces about 2 inches long. Place biscuits about 1 1/2 inches apart on baking sheets.
- Bake in the preheated oven on middle rack for 15 minutes; flip biscuits and bake until golden brown on both sides, about 15 minutes more. Let cool on pieces of waxed paper. Place biscuits into a sealed container and refrigerate overnight for best flavor.
Nutrition Facts : Calories 175.6 calories, Carbohydrate 16.9 g, Fat 11 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 166.1 mg, Sugar 0.1 g
Tips:
- Choose the right bread: Use a firm, crusty bread that can hold up to being grilled or toasted. A good option is a rustic Italian bread like ciabatta or focaccia.
- Slice the bread properly: Cut the bread into 1-inch thick slices. If the slices are too thin, they will be too crispy and break easily. If they are too thick, they will not cook through evenly.
- Grill or toast the bread: You can grill the bread slices on an outdoor grill or in a grill pan. You can also toast them in a toaster oven or under the broiler. Cook the bread until it is golden brown and crispy on both sides.
- Add toppings: Once the bread is cooked, you can add a variety of toppings. Some popular options include tomatoes, mozzarella cheese, basil, and olive oil. You can also get creative and try different toppings, such as grilled vegetables, roasted peppers, or even fruit.
- Enjoy!: Friselle are best enjoyed fresh and warm. They are a delicious and easy appetizer or snack.
Conclusion:
Friselle are a versatile and delicious Italian bread that can be enjoyed in many different ways. Whether you are looking for a quick and easy appetizer or a hearty snack, friselle are a great option. With a variety of toppings to choose from, there is sure to be a friselle that everyone will enjoy. So next time you are looking for a new way to enjoy bread, give friselle a try. You won't be disappointed!
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