Apulian friselle with stracciatella, confit cherry tomatoes and prawns

Apulian Friselle are a true symbol of summer, a simple yet flavorful dish that evokes warm days spent on the beach. This recipe, made with fresh, seasonal ingredients, is an ode to Mediterranean flavors, a riot of colors and aromas that captivates from the first taste. The undisputed stars of this dish are the datterino tomatoes, with Nostrano extra virgin olive oil. This oil, with its intense and enveloping taste, pairs perfectly with the sweetness of the datterini tomatoes and the delicacy of the stracciatella, creating a unique and unmistakable balance of flavors. The prawns, pan-fried with a drizzle of oil and lightly salted, further enhance this recipe. Their delicate flavor blends with the crunchiness of the friselle and the creaminess of the stracciatella, delivering an irresistible texture with every bite. To add a touch of spice and a pinch of creativity, we chose to season the dish with chili-infused extra virgin olive oil. This oil, with its bold and enveloping taste, enhances all the ingredients, adding a note of originality to this summer recipe.

INGREDIENTS

• 3 friselle
• 250 g stracciatella cheese
• 9 prawns
• 200 g datterino tomatoes
• 1/2 teaspoon sugar
• Oregano
• “Nostrano” extra virgin olive oil
• Chili-infused extra virgin olive oil
• Salt, pepper

PREPARATION:

1- Halve the datterino tomatoes and season them in a bowl with oil, salt, sugar, pepper, and oregano.

2- Arrange them cut-side up, without overlapping, next to each other on a baking tray and season with the remaining dressing from the bowl.

3- Cook in an air fryer at 160 degrees for 20 minutes. It will take a little longer in the oven.

4- Sauté the prawns in a pan with a drizzle of oil and lightly salt them.

5- Moisten the friselle with water and spread the stracciatella over them.

6- Finish with the confit tomatoes and arrange the prawns. Drizzle with chili oil and decorate with a few basil leaves. Summer is served!