Frisella topped with chicory, turkey breast and chilli peppe
Try this recipe for a frisella topped with chicory, turkey breast and chilli pepper!
3 slices of AIA Aequilibrium roast turkey breast
1 frisella (twice-baked bread from Apulia, Italy)
100 g of chicory
1 garlic clove
1 long red chilli pepper
50 g of stracciatella di bufala cheese
Extra virgin olive oil
This easy and original frisella recipe is perfect for a whole host of occasions; chicory, turkey breast and chilli pepper create a winning combination that's simple yet delicious. This frisella with chicory, turkey breast and chilli pepper makes for an authentic, refreshing and Mediterranean-inspired snack that is light and packed with flavour.
In this version, the slightly bitter taste of the chicory is counterbalanced by the sweetness of the stracciatella di bufala cheese and the savouriness of the AIA Aequilibrium roast turkey breast, whilst the chilli pepper adds a little heat to every bite. The play on textures is what makes this dish even more tantalising: from the crunch of the frisella and chicory stems, to the tenderness of the AIA Aequilibrium roast turkey breast and the velvety softness of the stracciatella cheese... you'll definitely go for seconds!
Friselle are a speciality from the Apulian region in Southern Italy, and bring to mind all the flavours of Apulian cuisine, which are also echoed in the sauteed chicory and in the use of the stracciatella cheese.
Try this quick and easy frisella recipe with chicory, turkey breast and chilli pepper!
First, sauté the chicory in a non-stick frying pan with a drop of extra virgin olive oil, the garlic clove and chilli pepper. Next, arrange everything on a plate: gently lay the sauteed chicory over the frisella, then top with 3 slices of AIA Aequilibrium roast turkey breast, the stracciatella cheese and the thinly sliced chilli pepper, and season with a drizzle of extra virgin olive oil, salt and pepper. Your frisella topped with chicory, turkey breast and chilli pepper is ready: enjoy!