The recipe of fresh Neapolitan freselle, a dish that today we present with a particular cold salad
There are many types of salads that can be prepared as appetizers or directly as first courses for a lunch or dinner.
The Neapolitan version of this traditional salad that we want to present sees also the protagonists freselle, classic donuts of bruschetta bread, with a unique and versatile flavor.
The freselle lend to be seasoned and accompanied by soups and salads and it is a special of Neapolitan cold salad that we want to propose today.
Here is the complete prescription for the freselle dough and the final preparation in the original Neapolitan style!
Dough
Ingredients
- 550 gr durum wheat semolina flour
- 350 gr water
- 12 gr fresh brewer's yeast
- 1 spoon of chestnut honey or malt
- 9 gr salt
- 10 gr durum wheat semolina
Preparation of the dough
Melt the yeast in water at room temperature with honey (or malt), pour 500 gr of flour to rain and start working the mixture. Finish by seasoning with salt and knead until you get one Elastic and homogeneous dough. Transfer it to a bowl, cover with transparent paper and let stand for an hour.
cooking
Overturn the dough, now leavened, on a pastry board sprinkled with the remaining 50 gr of flour forming some portions from 100 gr one. Form a small loaf of 2-3 centimeters in diameter by closing it to the donut by pressing on the joint. Transfer the donut onto a plate lined with parchment paper, sprinkle with semolina and let it rise for another 45 minutes.
Bake and cook for 15 minutes to 200 °, after which you will have to take them out of the oven, divide them in half on the width and bake another 15 minutes in the oven at 200 ° and then 30 minutes at 160 °. Remove from the oven, let cool and keep in a tightly closed container even 2 months.
Freselle to dress
Ingredients
- 8 Freselle
- 500 gr cherry tomatoes
- 200 gr fior di latte
- 200 gr tuna in oil
- 20 gr desalted capers
- ½ red onion
- 8 green olives of Gaeta
- extra virgin olive oil to taste
- a pinch of salt
- 2 3-basil leaves
We prepare freselle
To soften this bruschetted hard bread at best, you have to dip it for a few seconds in a little lukewarm water that will slightly moisten it, thus facilitating its consumption.
We prepare the salad
Mix together the tuna in oil, deprived of all its preservation oil, capers and green olives, after having rinsed them thoroughly with plenty of running water. Add the half onion and the cherry tomatoes cut into small pieces, in addition to the fior di latte, also reduced into cubes.
All that remains is to fill the freselle with the salad, add salt and add the fresh basil leaves, after having seasoned with some extra virgin olive oil.
