Frisella with vegetables
4 tigelle (small flat round bread) of Apulia
120g Casatella Trevigiana cheese or other spreadable creamy cheese
half a shallot
20ml dry white wine
3 tablespoons extra-virgin olive oil
4 Valbona Tropea Red Onions
salt as required
For seasoning the frisella:
balsamic glaze as required
extra-virgin olive oil as required
1 - Begin by preparing the vegetables.
2 - Wash the courgettes and the carrot and dice them. Thinly slice the shallot and sauté it in a pan in 3 tablespoons extra-virgin olive oil; add the diced vegetables and cook over a high heat for a few minutes. Deglaze with the white wine
3 - Lower the heat and cook for about 20 minutes until the vegetables are cooked. Season with salt as required.
4 - Slice the Tropea red onions
5 - Then make the frisella. Spread the frisella with the Casatella Trevigiana cheese or with another spreadable creamy cheese. Place the diced vegetables on it, without their cooking juices. Season with the Tropea red onions and drizzle a little extra-virgin olive oil over it and a few drops of balsamic vinegar glaze.