Live from Calabria (haven’t I said that I’d write from somewhere else, this time?), in a seaside-holiday mode, I leave you a sciué sciué (it means “quick quick” in Naples) post, sciué sciué as the dish that I made, with a few (but good) ingredients, without cooking, without special equipment (just a dish, a bowl and a knife), but with a great taste.
Furthermore, this simple dish reminds me of distant echoes of that bread and tomatoes that my grandmother made for me and my cousin as a snack, that we ate in the hammock in the shade of a thorn bush; but, even more, it reminds me of the hundreds of summer lunches that my father and I had with friselle, when the weather was so hot to get close to the stove. Maybe it’s because bread (or frisella), tomatoes, salt, oil and oregano (now I added something a little more sophisticated) it’s a mix both simple and perfect, maybe it’s because of this tender and fuzzy childhood memories or maybe it’s because the memories that from now on I’ll tie to this dish, but frisella for me is and will stay a summer must I’ll hardly give up … and why should I?!
FRISELLE WITH CHERRY TOMATOES AND BUFFALO MOZZARELLA
Ingredients (2 servings)
* 4 little friselle or 2 regular friselle (you could also use hard bread)
* about 15 cherry tomatoes
* extra-virgin olive oil
Fill a bowl with cold water and, one by one, dip the friselle until they soften: don’t leave them too much in water, or they risk to became too soft. Remove them from the water and arrange them on a serving platter.
Wash the tomatoes and cut them into small pieces with a knife (I cut each tomato into 8-10 pieces): put everything in a bowl and season with salt, oil and oregano (if you want, you can do this earlier, so you’ll have the topping even if you prepare last-minute friselle).
Season the friselle with chopped tomatoes; drain the mozzarella and crumble it up with your hands and sprinkle some mozzarella crumbs on each frisella. Finish with some oregano and a drizzle of oil, then eat right away.