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| Pugliese Hard Biscuits - {Frisedde} |
Hits: 114 |
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| Date Added: |
February 29, 2008 |
| Calories: |
1 |
| Serves: |
12 |
| Prep. Time: |
0:00 |
| Category: |
Breads / Rolls, Italian / Pasta / Pizza |
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| Ingredients: |
1 teaspoon active dry yeast
1 cup warm water
3 cups unbleached all-purpose flour
1/8 teaspoon fine sea salt
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| Directions: one line for each direction. When saved the lines will be numbered. |
- In a large bowl, sprinkle the yeast over the water and stir to dissolve. Let the yeast proof for about 5 minutes, until it swells and becomes bubbly.
- Gradually add 2 3/4 cups flour and the salt to the yeast mixture and mix with your hands until a ball of dough is formed, adding additional flour as needed until the dough is no longer sticky. Turn the dough out onto a lightly floured surface and knead it for about 5 minutes, or until smooth.
- Lightly oil a large bowl with olive oil. Place the dough in it, and turn to coat. Cover with a towel and let rest for about 20 minutes.
- Preheat the oven to 400 degrees. Lightly grease two baking sheets.
- On a floured surface, knead the dough for a few minutes. Roll it into a 24-inch rope and cut the rope into six pieces. Roll each piece into a 13-inch rope and bring the ends together to form a ring. Pinch the ends to seal. Place 3 rings on each baking sheet, spacing them well apart. Cover and let rise for 15 minutes.
- Bake the rings for 10 minutes. Remove the baking sheets from the oven and let the rings cool slightly. (Leave the oven on.) With a sharp knife, cut the rings horizontally in half, and place on the baking sheets, cut-sides up. Bake for 10 minutes. Remove the rings to a rack to cool completely.
- To serve, dip each ring quickly in water and place on individual serving dishes. Fill the centers with your choice of ingredients.
- Note: Any leftover rings can be frozen, well wrapped, for future use.
- This recipe yields 12 servings.
- Comments: Frisedda, a hard, dry biscuit from Puglia, was originally eaten by shepherds while tending their flocks. It provided a welcome snack that kept well for a long time. There are many ways to use it; my favorite is as the base of a fresh tomato salad. Traditionally, frisedde are boiled first, then baked, split in half, and baked again until dry and hard; in this modern version, the boiling step is eliminated. The frisedde are topped with anything from diced plum tomatoes and herbs to marinated vegetables to a seafood salad of squid, shrimp, and clams.
Notes:
Recipe from "Celebrations Italian Style" by Mary A. Esposito, (Morrow Cookbooks, 1995) |
| Nutrition Facts |
| Servings Per Recipe: 12 |
| Amount Per Serving |
| Calories: 1 |
Calories from Fat 11.9% |
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| Total Fat |
trace |
| Cholesterol |
0mg |
| Sodium |
1mg |
| Carbohydrate |
trace |
| Dietary Fiber |
trace |
| Protein |
trace |
| Exchanges: 0 Grain(Starch) |
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| Rating: () |
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Added On: February 29, 2008 |
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| * Ciao Italia at http://www.ciaoitalia.com |
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