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Frise wheat

Le frise (o friselle, frisedde, fresedde) sono "taralli" di grano duro (ma anche orzo o grano ed orzo in proporzioni variabili tra di loro), cotte al forno, tagliate a metà in senso orizzontale e fatte biscottare nuovamente in forno; queste lavorazioni donano alle friselle one side and a porous compact.

The mixture is worked by hand to homogenise the structure and cut into desired size, are then formed and bake the donuts.

After the first firing a single form, still warm, is cut with a wire (crimp) on the horizontal median plane leaving on the face of the sliding of the twine characteristic uneven surface.

The two pieces produced, the lower one with a flat bottom and top with the back bent are cooked in the oven again allowing them to make bread and to eliminate the residual moisture of the dough. The

Frise was stored in clay containers in order to protect them from moisture and promote conservation. The

frisa is bathed in cold water to soften it before eating for a time that depends on individual taste and texture of cooked pasta.

This goodness is then topped with fresh tomato, oregano, salt and extra virgin olive oil or with red pepper, cucumber and garlic in addition ...

In Puglia frisas are also known as the "bread of the crusaders," as it is conducive to the provisioning and the journey of the Christian troops.

Personally I love this recipe ... is the epitome of simplicity ... flour, water, yeast and salt ... only 4 ingredients ... mixed with passion, love and the traditional italianità... bellezza allo stato puro... bontà assoluta...

Dosi per circa 25 frise:

• 500 g di farina di grano duro;
• 340 ml di acqua;
• 8 g di lievito di birra;
• 6 g di sale fino.

Procedimento:

1. Preparare un "lievitino" con 100 g di farina, 150 ml di acqua ed il lievito (deve essere parecchio liquido);
2. Lasciarlo riposare una o due ore, quindi aggiungere tutti gli altri ingredienti ed impastare, ottenendo un composto morbido ma non appiccicoso;
3. Lasciar lievitare fino al raddoppio del volume e quindi lavorare l'impasto creando the classic form a ring;
4. ciambelline Let stand for another hour after being placed on the baking sheet;
5. Bake at 180 ° C for 20-25 minutes (must be white), then remove from oven, cut in half and put them back in the oven at 170 ° C for about 45 minutes (until browned);
6. Let them cool and enjoy with the sauce that we please.