Frisella is a type of hard, dry bread from Southern Italy whose primary purpose is to be crumbled and folded into a salad that's very similar to panzanella--the drier the bread, the more flavorful juices it will be able to soak up. Here, homemade frisella is combined with fresh tomatoes and red onion, yogurt, balsamic, and seasonings, then allowed to sit for a short while (or longer) to let the bread soften and the flavors meld.
- 1 tablespoon yeast
- 60 milliliters warm water
- 4 tablespoons bran
- 10 grams cornstarch
- 1/2 teaspoon salt
- 1 tomato
- 1 red onion
- fresh basil
- ground black pepper
- 1 teaspoon plain lowfat yogurt
- 1 teaspoon balsamic vinegar
- Dissolve the dry yeast in the water.
- Place the bran in a bowl with the cornstarch and the salt.
- Add the yeast and the water and combine well until a thin batter forms.
- Place the batter in two rectangular parchment paper-lined loaf pans and set them aside to rise for 2 hours.
- Preheat the oven to 190 degrees Celsius.
- Place the loaf pans in the oven and bake for 25 minutes.
- Remove the friselle bread from the loaf pans and broil for 2 minutes to brown the tops.
- Place the tomatoes and onions in a bowl with some torn basil leaves.
- Add the bread, broken into pieces, and the yogurt (or oil), plus a pinch of salt and black pepper and a teaspoon of balsamic vinegar.
- Set aside for approximately 15 minutes.
- Serve chilled but not cold. Add diced tuna, grilled tofu, or turkey for added protein.
PER SERVING *
|Calories90Calories from Fat9|
|% DAILY VALUE*|
|Calories from Fat9|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.