Italian cooking
Friselle with tomatoes, burrata and basil
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Puglia’s twice-baked bread softens in the tomato juices while keeping a satisfying bite. Creamy burrata, basil and oregano make this a fresh, generous meal.
Method
- If preparing original and lighter portions together, set aside the ingredients and quantities shown for the lighter portions; the remainder is for the original portions. Prepare the two versions separately wherever their cooking or seasoning differs. Divide the quantities given for the whole preparation between the pans or bowls, rather than using the full quantity in each. Remove the burrata from its packaging, drain and leave on a plate for 10 minutes while preparing the rest. Wash the tomatoes, remove the stalks and cut into 1 cm dice, keeping all their juices.
- Mix the tomatoes and their juices with the salt, oregano, pepper and half the oil. Tear the basil by hand, stir in half and leave for 5 minutes: the salt draws out fragrant red juices.
- Pour the water into a shallow bowl. Dip each frisella for 3 seconds on each side, place on the serving plate and wait for 2 minutes. The edge should yield to firm pressure without falling apart. If the bread is still as hard as a rusk, add a spoonful of water and wait another minute. Lightly rub the surface with the allocated garlic.
- Divide the tomatoes and all their juices over the bread, wait for 2 minutes, then add the burrata, torn open into pieces. Finish with the remaining oil and basil. Serve immediately: the crumb should be moist, the base still firm and the cheese soft and fresh.
Variants and their steps remain below the recipe.
Lighter version
Reference variation for two servings.
The tomatoes become more prominent and tangier; there is less creamy burrata at the centre and the oil gives a less rounded mouthfeel. The bread keeps the same contrast between a soaked crumb and a firm crust.
- Plain friselle (Italian twice-baked bread) : 120 g
- Burrata (125 g ball) : 160 g
- Extra virgin olive oil : 10 g
Use smaller friselle or break them before moistening. Drain and weigh the burrata; divide 160 g cheese and 10 g oil in total between the portions, without reducing the tomatoes.
Less bread, burrata and oil, with the same quantity of tomatoes.
On your plate
Recipe
786 kcal · protein 28 g · carbs 67 g · fat 43 g
Quantities per person
- 80 g Plain friselle (Italian twice-baked bread)
- 125 g Burrata (125 g ball)
- 200 g Tomatoes, vine or round
- 10 g Extra virgin olive oil
- 5 g Fresh basil
- 0.5 g Dried oregano
- 1.5 g Garlic
- 1.5 g Fine salt
- 0.25 g Ground black pepper
- 125 g Water
Cooking tips
To take away, pack the dry bread separately from the dressed tomatoes and keep the burrata chilled; moisten and assemble when ready to eat. The quantities shown make a light lunch, rather than a small starter. Very thick friselle may need a longer rest: moisten them gradually so they do not turn to mush.
Puglian tomato friselle, served as a composed plate with burrata. Use kosher-certified cheese and bread.
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