Frisetta Recipes

The art of enjoyment

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Delicious Recipes

Looking for a special introduction to FRISETTA? Be inspired by the delicious recipes on this site. Try them out and surprise yourself and your table companions. Bon appétit!

Raw Tuscan Frisetta Salad

4 people • 400 gr Frisetta (in several colours) • 2 white sandwiches • 2 cloves of garlic • 1/4 teaspoon of sea salt (plus a pinch) • 100 gr grated pecorino • 4 tbsp extra virgin olive oil • 1 lime • 1/8 teaspoon cayenne pepper • ground black pepper

Preparation

Remove the stumps from the Frisetta. Carefully cut them into strips and store in a large bowl. Toast the bread until they are golden brown on both sides and let them dry. Tear into small pieces and grind into coarse crumbs in a food processor. Chop the garlic very finely and mix it with the sea salt in a bowl. Add pecorino, 3 tablespoons oil, lime juice, pinch of salt, cayenne pepper and black pepper and mix well together. Pour the dressing over the Frisetta and mix it very well, so that the dressing is on all the leaves. Leave the salad for about 5 minutes and garnish it with the breadcrumbs, extra cheese and the remaining oil.

Stir Fried Bavette

• 350 gr bavette • 100 cl beef stock • 1 tbsp light brown soft sugar • 2 tbsp soy sauce, groundnut oil • 2 tsp fresh lime juice • 1/2 tl maizena (created) • 500 gr Frisetta • 1 jalapeno pepper (sliced) • 1 tbsp fresh ginger (grated) • 2 cloves of garlic (thinly sliced) • 250 gr cooked rice • Ground pepper and salt

Preparation

Cook the rice according to the instructions on the package. Cut the bavette into thin strips. Sprinkle with salt and pepper. Heat 1 tablespoon of oil in a wok and stir fry the bavette in 2 parts for 2 to 3 minutes. Remove the meat from the pan and clean it. Beat the beef broth, soft sugar, soy sauce, lime juice and cornstarch in a small bowl until a smooth mass is obtained. Stir fry the Frisetta very briefly in the remaining tablespoon of oil over a high heat. Add jalapeño pepper, ginger and garlic and stir fry for 1 minute. Pour soy sauce mixture over the Frisetta and bring the mixture to the boil. Add the bavette and serve with the rice

Frisetta Cream Soup

For 4 people • 200 g Frisetta • 400 g potatoes • 1 red onion • 2 tablespoons of oil • 1 litre of chicken stock • 100 ml cooking cream • 20 g sunflower seeds • 2 tablespoons of honey • Salt, pepper, chilli powder or chilli pepper

Preparation

Remove the stalks from the Frisetta, rinse them and make sure the rosettes do not break. Peel and cube the potatoes. Cut the onion in small cubes. Heat the oil in a pan and fry the onion cubes. Add the potatoes and fry for a short time. Pour the stock and gently simmer the soup at medium heat for about 25 minutes. Add the Frisetta and cook for another 5 minutes. Gently roast the sunflower seeds in a small frying pan. Add them together with the honey to the soup. Puree the soup and add the cream. Add salt, pepper, and the chilli powder or chilli pepper to taste.

Frisetta Steak Noodles

• 300 g Frisetta • 600 gr steak • 1 carrot • 1 red onion • 100g oyster mushrooms • 1 red pepper • 1 clove of garlic and some ginger • 1 tablespoon of sesame seed • 2 tablespoons of ready-made wok sauce • Sunflower oil • Black pepper, salt • Spring and fried onions

STIR-FRIED NOODLES WITH FRISETTA, RED ONION AND STRIPS OF STEAK

Preparation

Peel and cut the carrot and onion in small strips. Rinse the mushrooms, pat them dry, and cut in thin strips. Do the same with the red pepper. Peel and finely chop the garlic and ginger. Cut the steak in strips. Remove stalks from the Frisetta and rinse them. Prepare the noodles by following the instructions on the package. Heat one tablespoon of oil in a wok. Fry the garlic and ginger for 1 minute. Add the carrot and the onion and fry for 2 minutes. Add strips of steak, red pepper, the oyster mushrooms, and fry for 5 minutes. Add the wok sauce together with Frisetta and the cooked noodles and heat for another 1 minute.

Frisetta Chicken Pasta Salad

For 2 people • 200 g fresh tortellini filled with cheese • 400 g Frisetta • 250 g fillet of chicken, in strips • Pepper and salt, to taste • Olive oil for frying • 3 spring onions, in ringlets • 100 g mixed lettuce • About 3 tablespoons of honey-mustard dressing • 50 g walnuts

Preparation

Cook the tortellini in boiling water by following the instructions on the package. Brown the fillet of chicken in a frying pan in a dash of oil. Bring to taste with salt and pepper. Add the spring onions and fry until the chicken is well done. Remove the stalks from the Frisetta, rinse them and cook them for about 2 minutes in boiling water with salt. Poor off the paste and the Frisetta and stir with the chicken and 2 tablespoons of dressing. Put the lettuce in a bowl and mix it with 1-2 tablespoons of dressing. Mix the Frisetta, paste and chicken through the lettuce. If desired, add salt and pepper to taste. Sprinkle with the walnuts....

Frisetta From Pan With Shallots and Rosemary

For 4 people: • 400 g Frisetta • 8 shallots, peeled and coarsely chopped • Pat of butter • 500 ml stock (meat or vegetables) • 10 rosemary sprigs • Black pepper • Salt

Preparation

Melt the butter in a large frying pan and fry the shallots on both sides. Add the Frisetta and rosemary and reduce the heat. Add the stock and braise the vegetables for several minutes until they are ready. Finish by adding salt and black pepper to taste.

Delicious with stew and fried potatoes.