Freselle: round hard biscuits from Puglia

The first time I saw freselle was when we used to run Bocconci restaurant in Valletta. We used to serve them as bruschettas with cherry tomatoes and basil. Today these biscuits, which originate in Southern Italy, are available in local supermarkets. So here’s a suggested recipe and if you happen to come across a packet of freselle, try it out!

Freselle salad

Ingredients for 2 persons:

• 2 freselle biscuits
• 125g buffalo mozzarella
• 4 fresh figs
• a small bunch of basil leaves
• good quality extra virgin olive oil
• salt & pepper

Moisten the freselle with some water and crumble into bite-size pieces. Cut the mozzarella and the figs approximately the same size as the freselle. Mix delicately the freselle, mozzarella and figs. Tear the basil leaves with your hands and add to the mixture. Dress with olive oil, season with salt and pepper and serve.