Apulian Friselle alla Norma
List of Ingredients
Ingredients · Servings 4
- 1 1/2LB. tomatoes
- 13OZ. eggplant
- 4PCS. friselle (Apulian twiced-baked bread)
- all-purpose flour
- basil
- Tabasco sauce
- garlic
- ricotta salata cheese
- peanut oil
- extra-virgin olive oil (with a medium intensity fruitiness)
- salt
Method · 40 min
- Heat oil in a frying pan to around 330-350°F.
- Thinly slice the eggplant, then cut into strips about 1/3" wide. Dust with flour, separating them well with your hands so they don’t stick together while cooking, and fry in hot peanut oil. Drain the eggplant from the oil on a tray lined with paper towels.
- Preheat the oven to 400 °F.
- Blanch the tomatoes, then peel, seed and dice them. Dress with extra-virgin olive oil, salt, a drop of Tabasco and chopped basil.
- Moisten the friselle with warm water, rub with a garlic clove, and cover with the tomatoes and grated ricotta. Place on a baking tray lined with parchment paper and bake at 400 °F until the ricotta begins to melt. Remove from the oven, top with fried eggplant strips and serve.
- 1 1/2 LB. of tomatoes
- 13 OZ. of eggplant
- 4 PCS. of friselle (Apulian twiced-baked bread)
