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Alma gourmet
Alma Gourmet Friselle di Grano Pugliesi Imported From Italy - 10.6oz (300g) - Pack of 3
Flavor:
Regular
Disponibilidad:
En stock
En stock
Peso con empaque:
0.48 kg
0.48 kg
Devolución:
No
No
Condición
Nuevo
Nuevo
Producto de:
Amazon
Amazon
Sobre este producto
- The Italian Frisella, also called fresella or frisa, is a large, round piece of dry, double-baked durum wheat flour, often with a hole in the center. The Frisella dough is made from durum wheat flour, water, salt and yeast, and is cut and rolled in a shape reminiscent of the bagel. After the first baking in a wood oven, it is cut in the middle with an iron wire and the two sides are baked again.
- Frisella is very tough to eat on its own, and in fact it is commonly considered sort of an edible plate, to cover with food. For this reason you necessarily remember to wet the Frisella before biting it by plunging it quickly into cold water, under the sink or into a bowl before even topping them. The frisella absorbs the liquid very fast so in a matter of seconds your frisella will be ready to add your seasonings and condiments.
- Friselle are best enjoyed when paired with fresh ingredients such as fresh tomatoes and basil, tomatoes, tuna fillets and chives, tomatoes and mozzarella, etc. Friselle can also be enjoyed in soups in place of croutons, as well as paired with less common but equally delicious ingredients such as salad, cheese and charcuterie. Whatever your preferred topping, remember to dip them into water before seasoning and eating them.
- Friselle are considered a good fat-free substitute for bread and are a good option for the diet.
- Weight: 10.6oz (300g) - Pack of 3 (9 Friselle per pack - Total of 27) - Product of Italy
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Conoce más detalles
The Italian Frisella, also called fresella or frisa, is a large, round piece of dry, double-baked durum wheat flour, often with a hole in the center. The Frisella dough is made from durum wheat flour, water, salt and yeast, and is cut and rolled in a shape reminiscent of the bagel. After the first baking in a wood oven, it is cut in the middle with an iron wire and the two sides are baked again. Frisella is very tough to eat on its own, and in fact it is commonly considered sort of an edible plate, to cover with food. For this reason you necessarily remember to wet the Frisella before biting it by plunging it quickly into cold water, under the sink or into a bowl before even topping them. The frisella absorbs the liquid very fast so in a matter of seconds your frisella will be ready to add your seasonings and condiments. Friselle are considered a good fat-free substitute for bread and are a good option for the diet. Friselle are best enjoyed when paired with fresh ingredients such as fresh tomatoes and basil, tomatoes, tuna fillets and chives, tomatoes and mozzarella, etc. Friselle can also be enjoyed in soups in place of croutons, as well as paired with less common but equally delicious ingredients such as salad, cheese and charcuterie. Whatever your preferred topping, remember to dip them into water before seasoning and eating them.
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