FRISELLE RECIPES

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FRISELLE (LITTLE PEPPER NUGGETS) RECIPE - FOOD.COM



Friselle (Little Pepper Nuggets) Recipe - Food.com image

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.

Total Time 1 hours 45 minutes

Prep Time 30 minutes

Cook Time 1 hours 15 minutes

Yield 50 serving(s)

Number Of Ingredients 6

3 1/2 cups unbleached all-purpose flour
1 tablespoon black pepper, preferably freshly ground
1 teaspoon salt
1 tablespoon baking powder
3/4 cup olive oil
1 cup cold water

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, FatContent 3.3, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 68.7, CarbohydrateContent 6.8, FiberContent 0.3, SugarContent 0, ProteinContent 0.9

FRISELLE PUGLIESI - ITALIAN RECIPE BOOK



Friselle Pugliesi - Italian Recipe Book image

Like most of the iconic Italian recipes, friselle are super simple but PACKED with magical qualities. Their variety of use is what regular bread can just dream of.

Provided by Italian Recipe Book

Categories     Bread

Total Time 80 minutes

Prep Time 20 minutes

Cook Time 60 minutes

Number Of Ingredients 6

2 cup all purpose flour
1 cup whole wheat flour
1 ¼ cup lukewarm water
1 tsp dry yeast
2 tbsp extra virgin olive oil
1 tsp salt

Steps:

  • Start by mixing yeast in lukewarm water Let it sit for about 10 minutes, stir well until the yeast is completely dissolved.
  • In a large bowl add flour, yeast and water mix. Knead with a dough hook starting on low and slowly increasing to high speed. In this recipe kneading can be done by hand as well, without a standing mixer.
  • Add a pinch of salt and a splash of extra virgin olive oil. Knead for another minute or two. The dough should come out smooth but still soft and just slightly sticky.
  • Transfer it to a bowl greased with an olive oil. Cover with a plastic wrap and let it sit for 2 hours in a warm place until it’s almost doubled in size.
  • At this point generously flour the surface and let the dough come out of the bowl turning it upside down. Divide in 6-8 equal pieces, depending on how large or small your want your friselle to be.
  • Using your hands roll each piece against the cooking surface to approx 6-7 inch long. Lightly pat it with the fingers through the center and fold each dough rope forming a ring (bagel :) ) shape. Secure the ends.
  • Place friselle on a baking pan lined with parchment paper. Let rise for 40-60 minutes until double in size.
  • Bake at 480F for 12-15 minutes. Let cool until you can touch friselle with your hands.
  • Split each frisella in half using a sharp bread knife and place back on the baking pan cut side up. Bake for 30-40 minutes at 350F.

ITALIAN FRISELLE RECIPE | SANPELLEGRINO® ITALIAN FOOD RECIPES
Round slices of durum wheat bread, friselle have the same shape as fritters without being fried and are served with a topping of tomatoes, seasoned with extra virgin olive oil and salt.This is the seamen's bread which, with its traditional recipe, makes a welcome appearance on the tables of real connoisseurs of natural and authentic flavours.
From sanpellegrinofruitbeverages.com
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ITALIAN FRISELLE RECIPE | SANPELLEGRINO
Round slices of durum wheat bread, friselle have the same shape as fritters without being fried and are served with a topping of tomatoes, seasoned with extra virgin olive oil and salt.This is the seamen's bread which, with its traditional recipe, makes a welcome appearance on the tables of real connoisseurs of natural and authentic flavours.
From sanpellegrino.com
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ITALIAN FRISELLE RECIPE - AN ITALIAN IN MY KITCHEN
Aug 25, 2020 · Friselle bread is hard, crunchy and almost biscuit-like. In fact, it is more like bruschetta than it is a bagel. If you have ever seen mini packages of them in your local bakery or store and wondered what they were, this is it! People tend to eat them as a grab-n-go snack or serve them as crackers to dip. This bread recipe is a bigger version ...
From anitalianinmykitchen.com
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FRISELLE SALENTINE RECIPE - GREAT ITALIAN CHEFS
Method. print recipe. 1. First make a starter. Put 50g of the plain flour in a small bowl. In a separate bowl, dissolve the yeast in 50g of water at room temperature. Pour the water and yeast over the flour and stir until fully combined. Wrap the bowl with cling film and leave to rise for 2 hours. 2.
From greatitalianchefs.com
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FRISELLE OF NONNA ROMANA - COOKING WITH NONNA
Pre-heat the oven at 425F and bake the Friselle for 10 Mins. After 10 Mins., flip all the Friselle and bake them for an additional 10 Mins. Then, take each Frisella and with a very sharp knife, cut them in half and place both halves back on the baking sheet with the cut side facing down. Bake all the Friselle for an additional 10 Mins at 425F ...
From cookingwithnonna.com
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RECIPE: FRISELLE (ITALIAN PEPPER BISCUITS) — CARLY DEFILIPPO
Dec 21, 2011 · recipe: friselle (italian pepper biscuits) December 21, 2011 in recipes. Growing up, friselle were the edibles of family lore and legend. My father once came to pick up my mother for a date and discovered my uncle in a trance at the table, gnawing on these crunchy biscuits, as a pile of "sawdust" grew beneath his chin.
From carlydefilippo.com
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THE AUTHENTIC SOUTHERN ITALY’S FRISELLE RECIPE ...
Round slices of durum wheat bread, friselle have the same shape as fritters without being fried and are served with a topping of tomatoes, seasoned with extra virgin olive oil and salt.This is the seamen's bread which, with its traditional recipe, makes a welcome appearance on the tables of real connoisseurs of natural and authentic flavours.
From sanpellegrinofruitbeverages.com
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FRISELLE, OR PUGLIESE RUSK BREAD - THE SPRUCE EATS
Jun 26, 2019 · Friselle, or Rusk Bread from Puglia. Danette St. Onge is a food writer specializing in international cuisines. She authored "The Better-Than-Takeout Thai Cookbook" and has also served as the Italian Food Expert for The Spruce Eats. These twice-baked, ring-shaped bread about five to six inches in diameter go by many different names ( friselle ...
From thespruceeats.com
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FRISELLE BREAD AND TOMATO SALAD | ITALY MAGAZINE
Oct 10, 2013 · Soak Friselle (or hard stale bread if you cannot find them in your area) for a couple of minutes in a bowl of cold water before using. Break them into chunks and place in a serving bowl. Add the chopped tomatoes, crushed garlic, basil and oregano and mix well. Season with a generous pinch salt and dress with the vinegar and extra vergin olive oil.
From italymagazine.com
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FRISELLE BREAD BY NONNA ROMANA RECIPE | SPARKRECIPES
Make all you Friselle and put them on a baking sheet. Once you have made all of them, place the baking sheet in a warm location of the house so that the Friselle can raise for about 30 Mins. Pre-heat the oven at 425F and bake the Friselle for 10 Mins. After 10 Mins., flip all the Friselle and bake them for an additional 10 Mins.
From recipes.sparkpeople.com
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HOMEMADE FRISELLE - LIVING THE GOURMET
Dec 28, 2021 · Instructions. Preheat Oven 375 degrees F. In a stand mixer, with the dough hook, combine all of the ingredients for the dough. If the dough is not coming together, add a tablespoon at a time to the mixer as the dough comes together. Using the dough hook bring the dough together.
From livingthegourmet.com
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IRRESISTIBLE FRISELLE, AN APULIAN TREASURE - LA CUCINA ...
Jul 16, 2020 · Friselle (or freselle) are a perfect dish for the summer, topped with a variety of condiments, either as a main dish or a delicious appetizer.From the traditional recipe with tomato, typical of Apulian cuisine, we have moved on to more refined combinations such as those with shellfish or with cheese and vegetables.
From lacucinaitaliana.com
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RECIPE: FRISELLE (ITALIAN PEPPER BISCUITS) | CARLYDEFILIPPO
Dec 21, 2011 · recipe: friselle (italian pepper biscuits) Growing up, friselle were the edibles of family lore and legend. My father once came to pick up my mother for a date and discovered my uncle in a trance at the table, gnawing on these crunchy biscuits, as a pile of “sawdust” grew beneath his chin.
From commeaumarche.wordpress.com
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HOMEMADE FRISELLE - HONEST COOKING - RECIPES
Dec 29, 2011 · Friselle are my signature housewarming gift. My friends have deemed them “addictive”, and claim to throw parties just so I will re-stock their stash. 5.0 from 1 reviews. Friselle (Italian Pepper Biscuits) ... This is a recipe where substituting whole-grain flour is not the best idea. But, if you must, a blend of 50% wholegrain and 50% ...
From honestcooking.com
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FRIZZELLE - PROUD ITALIAN COOK
Feb 08, 2010 · Wonderful stuff, the friselle. When I was a child, growing up in Puglia where they come from, I used to dip them for just a second in the crystal clear sea of Gallipoli, by Lecce, where we went on vacation for about 5 Summers, so that they would get a bit softer and get extra taste (seasalt!), and then eat them with just some ripe tomato and a ...
From prouditaliancook.com
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FRISELLE (RING SHAPED CRISPS) - 500,000+ RECIPES, MEAL ...
Stir the yeast into 1/2 c warm water & let proof for 10 minutes. Stir in the rest of the water & the biga. Mix until the starter is broken up & well mixed. Add the salt & the flour, 1 c at a time, mixing until the dough comes together. Add more water if necessary to prevent the dough coming away from the bottom of the bowl.
From bigoven.com
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FRISELLE BREAD - SCORDO.COM - ITALIAN FOOD RECIPES AND ...
Friselle bread, at times referred to as freselle, frisedde, fresedde, frise, are made from durum wheat. Friselle are baked twice and usually have a rough side and smooth side. Friselle are found throughout all of Italy but especially popular in southern Italy (Apulia, Calabria, Campania, etc.).
From scordo.com
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IN THE KITCHEN: HOMEMADE FRISELLE - YOUTUBE
Mark Curcio shows us how to make Homemade Friselle aka Italian Pepper Biscuits or Pepper Rings.
From m.youtube.com
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FRISELLE CALABRESI | AURORA IMPORTING AND DISTRIBUTING
Dampen the friselle with water using your finger tips or by running them quickly under a tap of dripping water. Add a splash of red wine vinegar evenly over the dampened friselle. Drizzle with olive oil. Scatter oregano over the top. Randomly break the friselle into a few pieces each and serve.
From auroraimporting.com
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