Colored frisella: the fresh and delicious recipe by chef Ruben Bondì
The colored frisella is a fresh and delicious preparation made for us by chef Ruben Bondiideal like single dish quick and tasty for lunch or dinner. The base is made with the classic Apulian frisella, stuffed with yellow and red cherry tomatoes, tuna fish, stracciatella prepared with mozzarella, cream and mascarpone, anchovy sauce, balsamic vinegar, oregano, extra virgin olive oil, salt and pepper. To make the dish even tastier, chef Ruben wet the frisella with a mixture of water, white wine vinegar and pepper. Here’s how to prepare it perfectly.
There are many ways in which you can stuff the frisella, quick and tasty ideas to enjoy it with many delicious and genuine ingredients.
ingredients
Extra virgin olive oil
For the frisella sauce
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Step 1
Cut the yellow and red cherry tomatoes 1 and season them with salt, pepper, oil, balsamic vinegar and anchovy sauce 2. Prepare the stracciatella by mixing the crumbled mozzarella, mascarpone and cream in a bowl 3.
Cut the yellow and red cherry tomatoes 1 and season them with salt, pepper, oil, balsamic vinegar and anchovy sauce 2. Prepare the stracciatella by mixing the crumbled mozzarella, mascarpone and cream in a bowl 3.
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Step 4
Wet the friselle in a mixture of water, white wine vinegar and pepper: 10 seconds will be enough 4. Season the frisella with the cherry tomatoes, add the stracciatella, tuna and oregano 5. Chef Ruben’s colorful frisella is ready to be enjoyed 6.
Wet the friselle in a mixture of water, white wine vinegar and pepper: 10 seconds will be enough 4. Season the frisella with the cherry tomatoes, add the stracciatella, tuna and oregano 5. Chef Ruben’s colorful frisella is ready to be enjoyed 6.
storage
Once wet and stuffed, the frisella should be consumed immediately. Alternatively, you can season the tomatoes in advance and prepare the stracciatella, then keep them in the fridge until ready for use.
