- Chef: Andrea Golino
- Difficulty: Average
- Time: 120 min of preparation, 30 min of cooking
- Type of Cooking: Baked
- Doses for: 12 people
For the dough:
- 500 g of flour 0
- 5 g of fresh brewer's yeast
- 20 g of salt
- 300 ml of warm water
For the garlic oil:
- 350 ml of extra virgin olive oil
- 10 cloves of garlic
For the candied cherry tomatoes:
- 200 g of cherry tomatoes
In candied cherry tomatoes, sugar is important, because it concentrates the water in the tomato and makes sure that it does not spill out during cooking. The classic procedure for forming friselle involves making small loaves from the dough and closing them in donuts.
- Have you ever experienced the thrill of making a frisella at home? Time has come. We mix flour, yeast and water in the mixer with a hook.
- We add the salt and work for 10 minutes in the car and then for another 5 minutes by hand.
- We put the dough in a greased bowl, cover with plastic wrap and let rise for 12 hours until doubled in volume.
- We season our frisella with a certain style, for this we prepare a garlic oil that we can keep and use for different preparations, from bruschetta to pasta.
- We put the oil in a saucepan with the peeled cloves of garlic and cook over very low heat (if you have a thermometer it should not exceed 65 degrees) for a couple of hours. Let's cool and filter.
- For the candied cherry tomatoes, divide the datterini tomatoes in half, place them on a baking sheet with the cut side up, sprinkle with sugar, a pinch of salt, shredded aromatic herbs and finish with a drizzle of oil.
- We cook at 60 degrees for about 4 hours. It's time to divide the dough, perhaps helping us with a scale and the tarot, to be more precise.
- We make pieces of 40 g, we round and roll out with a rolling pin to a thickness of about half a centimeter.
- Inside the sphere, we practice the hole typical of frisella with a small pastry cutter. If we want to be even more precise, we trim the shape of the frisella with a large pastry cutter, to obtain a perfect donut.
- After a rest of about half an hour, bake at 200 degrees for 10 minutes, then remove from the oven, open the friselle horizontally and pass them - with the part cut upwards - to 140 degrees for 20 minutes, until golden brown.
- Once ready and cooled, soften the friselle with a drop of raspberry vinegar, season with oil, submerge them with cherry tomatoes and decorate with the previously used aromatic herbs.