In diretta dalla Calabria (ve lo dicevo che avrei scritto da un altro posto, no?!), in piena modalità marittimo-vacanziera, vi lascio un post sciué sciué come il piatto che ho preparato, con pochi (ma buoni) ingredienti, senza cottura, senza strumentazione particolare (basterà un piatto, una terrina e un coltello), ma di grande gusto.
Inoltre, questo semplice piatto mi riporta alla mente echi lontane, di quel pane e pomodoro che mia nonna preparava per me e mio cugino a merenda, poi consumata sull’amaca all’ombra del pruno e, ancor più, mi ricorda le miriadi di pranzi estivi a suon di friselle che io e mio padre abbiamo mangiato negli anni, quando proprio di avvicinarsi ai fornelli non se ne aveva alcuna voglia. Sarà che semplicemente pane (o frisella), pomodoro, sale, olio e origano (oggi con un aggiunta un po’ più sofisticata) sono un mix tanto semplice quanto azzeccato, saranno questi ricordi d’infanzia teneri e sfumati o quelli che d’ora in poi aggiungerò, legandoli a questo piatto, ma la frisella per me è e rimarrà un must estivo al quale difficilmente rinuncerò… e perché mai dovrei, poi?!
Friselle con pomodori pachino e mozzarella di bufala
Di Pubblicata:
- Resa: 2 Persone servite
- Preparazione: 10 minuti
Ingredienti
- 4 friselle di piccole dimensioni, o 2 di normali dimensioni
- 15 pomodorini pachino circa
- sale q.b.
- olio extra-vergine di oliva
- origano
- mozzarella di bufala campana DOP
Istruzioni
- Riempite una terrina di acqua fredda e, una per una, immergetevi le friselle finché non saranno un po’ ammorbidite: attenzione a non lasciarle per troppo tempo in acqua, o rischieranno di essere troppo molli. Toglietele dall’acqua e disponetele su un piatto da portata.
- Lavate i pomodorini e tagliateli al coltello in piccoli pezzi (io ho tagliato ogni pomodorino in 8-10 pezzetti, per intenderci): mettete il tutto in una terrina e condite con sale, olio e origano (volendo, questo passaggio può essere fatto in precedenza, per avere a disposizione il condimento anche preparando le friselle poi all’ultimo).
- Condite le friselle con il trito di pomodorini; sgocciolate la mozzarella e sbriciolatela con le mani. Su ogni frisella, ormai condita, disponete quanta mozzarella gradite (quella rimasta io l’ho mangiata così, in purezza, e con molto gusto). Finite con un’ulteriore spolverata di origano ed un giro d’olio a crudo; mangiate subito.
- Cucina: Italiana
- Categoria: Antipasti e finger food
- Difficoltà: Per principianti
Giulietta…Calabria, friselle e mozzarella di bufala: che invidia!
Giuli, mi hai fatto venire una tale voglia che or ora (alla facciazza di mia mamma che mi guarda MALISSIMO) sto preparandomi pane e pomodoro 🙂 e sono le 2 di notte! Mia nonna me lo dava per merenda e io, alla tenera età di 6 anni le chiedevo di metterci tanto olio, fai tu come son cresciuta! Inoltre non dividevo nulla con un cugino, mi pappavo tutto da sola! Ah, ah.
Dove sei di bello in Calabria? Come stai passando le vacanze? Con chi…. ?!!
Attendo tue notizie più dettagliate e dovremmo pianificare un pranzetto dalle tue parti a 2 o a 4 (come vuoi tu) a settembre. Che ne diresti?
Per ora ti mando un augurio di meravigliose vacanze e un abbraccione (one, one) al pomodoro!
Mari
Mari, che bello risentirti!!
Certo che pane e pomodoro alle 2 di notte.. non fatico a credere che qualcuno possa guardarti male 😉
Sono stata nella Locride in vacanza, con chi-sai-tu
E tu? Le vacanze con chi-so-io? 🙂
Per il pranzo a settembre, non garantisco sul 4°, ma per quanto mi riguarda… sììììììììììììì!!
Buone vacanze, mia cara.. e mo’ mi hai rimesso la voglia di pane e pomodoro :S
Baci baci
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