Friselle or Freselle bread question???
I'm looking for a solid recipe for this Italian twice baked roll but truthfully I'm not even sure if I have the name right. I've seen it called Friselle, Freselle and even Frise but I can't for the life of me find a good recipe.
The bun itself is baked, halved and baked again, like biscotti. It's traditionally served with olive oil and tomato. This is just to be clear what I'm looking for by the way.
There was an older post in the Chowhound boards but it leads to a broken link. Any help will be greatly appreciated and at this point I'd even settle for a good Italian recipe book suggestion. As long as it has a real solid recipe for Friselle, Frise, or however it's spelled.
Thanks in advance!
There is a recipe for friselle in the book "My Calabria" by Rosetta Costantino. I haven't made her version yet but I believe my Aunt has, who is also from Calabria. The book is wonderful. If you like Italian food, you should appreciate it. It has wonderful recipes and preserving techniques. The book is worth it alone for the fresh ricotta recipe. The candied orange peel & limoncello recipes are brilliant too!
Don't worry about the spelling -- it is found in every possible variation. "My Calabria" does indeed treat the subject fully. It is a loaf of bread, not a "bun", usually but not always circular. Any size. I've always seen them whole-wheat, and never heard of anybody making them at home, but Calabrian women are extremely patient and skilled at labor-intensive food preparation. In Rome we buy them from the bakery. In any case, we rarely buy them because we never throw away the wonderful bread we buy in Rome. We just let it dry out. In the winter it goes into the soup, and in summer it is either used in panzanella or, like freselle, moistened with water and loaded up with tomatoes, oil, and basil, much like bruschetta.