Frisella with pomodoro, mozzarella, and capocollo—what a crunch, what a snack! 🤤🇮🇹
This classic from Southern Italy hits all the right notes: the golden crisp of toasted frisella, the juiciness of sun-kissed tomatoes, creamy mozzarella, and the bold, savory punch of Calabrian capocollo. Drizzled with extra virgin olive oil and topped with a few basil leaves, it’s the perfect bite between meals—or any time your soul needs a taste of the Mediterranean.
Recipe: Frisella with Tomato, Mozzarella & Capocollo
Ingredients (Serves 2)
- 2 large friselle (hard double-baked bread from Puglia/Campania)
- 2 ripe tomatoes, chopped or grated
- 1 ball fresh mozzarella, torn
- 4–6 slices capocollo (or prosciutto/cured meat of choice)
- Fresh basil leaves
- Extra virgin olive oil
- Salt & pepper
- Optional: garlic clove for rubbing
Instructions:
- Soften the frisella by quickly dipping it in cold water for 10–15 seconds—just enough to take the edge off the hardness, not make it soggy.
- Rub with a garlic clove (optional) for extra flavor.
- Top with the chopped tomatoes, a pinch of salt, and freshly ground pepper.
- Add torn mozzarella and capocollo slices.
- Finish with fresh basil and a generous drizzle of olive oil.
Crispy, creamy, salty, fresh—it’s a snack that speaks fluent Italian! 🇮🇹💥
Let me know if you want a veggie or spicy variation!
4o
