Frisa from Apulia with tomatoes, onion and capers

Method9 steps

1. 1

   Step 1: Wash the cherry tomatoes, using enough to top the single frisa to your taste.

   Uses Cherry tomatoes, enough to top the frisa, to taste

   
2. 2

   Step 2: Cut the washed cherry tomatoes into small pieces and keep them ready for topping.

   Uses Washed cherry tomatoes

   
3. 3

   Step 3: Prepare 20 g red onion by removing its papery skin and trimming it.

   Uses 20 g red onion

   
4. 4

   Step 4: Slice the prepared red onion thinly.

   Uses Prepared red onion

   
5. 5

   Step 5: Fill a bowl with enough water to immerse the frisa. Dip the frisa for just a few seconds, then lift it out and drain briefly. Keep a little crunch rather than letting it disintegrate; place it on a plate.

   Uses 1 Apulian frisa · Water, enough to immerse the frisa

   
6. 6

   Step 6: Arrange the chopped cherry tomatoes over the drained frisa.

   Uses Chopped cherry tomatoes · Briefly softened, drained frisa

   
7. 7

   Step 7: Add the sliced red onion and the 5 g capers over the tomato topping.

   Uses Frisa with tomato topping · Sliced red onion · 5 g capers

   
8. 8

   Step 8: Finish with the 10 ml extra virgin olive oil and 1 g salt. Add oregano and black pepper to taste if using.

   Uses Frisa with tomato, onion and capers · 10 ml extra virgin olive oil · 1 g salt · Dried oregano, to taste (optional) · Black pepper, to taste (optional)

9. 9

   Step 9: Serve the dressed frisa immediately while the centre is softened and some crunch remains.

   Uses Finished dressed frisa