Our FAVORITE Italian Snack Sounds Like a Joke. It Isn't.
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- Опубліковано 9 вер 2023
- #recipe #friselle #paneduro
If I were to tell an uninitiated person what my favorite southern Italian snack is, they would likely think I was making a deeply sarcastic joke. It's no joke, though! It delicious, addicting, but certainly strange for the uninitiated. Today, Eva's sharing how to make it and (more importantly) how to eat it.
So what's on the menu? Stale bread and water.
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Let us know if you have any interesting ideas for what to put on a frisella, we'll give it a shot!
I have a stale French loaf right now, I'm going to try this tonight.
Looks like it needs Ketchup! (I'm absolutely kidding, I'm sorry.)
We make ours with a bit of salt, garlic powder (or rub garlic on it before wetting a bit under a slow drip of water), then we add on oregano, Calabrian paprika, and a generous amount of olive oil. Garlic, oregano, salt, paprika, oil. Basta! :)
@dixienormus1619Ah you must be part of the TikTok generation... Learn to grow an attention span. You might learn something from longer content.
I want longer content, 20 mins is too short.
Umm, this may have worked with the bread that Eva specifically made for the purpose may work, but it didn't for me with an old french loaf and a rock-hard bagel. The french loaf quickly turned to mush, although I sorted salvage half of that piece. The bagel worked better, but I couldn't get over the texture, consitency, and taste of "I'm eating wet bread".
I have a personal story about this bread. In 2003, I was in a an accident, rear-ended by another vehicle. It put my whole spine out of line so that I couldn't walk without my legs giving out, and it changed my digestive system significantly. I lost a lot of weight! Food didn't appeal to me. Thankfully, a neighbor brought me her homemade friselle, which became my go to food, along with eggs.
That is really sweet. I'm sorry for your affliction and thank you for sharing.
So sorry to hear about the accident! ❤️
Eva is a strong contender for "Best Hair 2023"
I love her hair!!!!
She is in fact a goddess. I see her as Artemis, with her eternal lover, Orion.🤗🤗🤗🤗🤗🥰🫶🏻🫶🏻🫶🏻💋💋💋🇺🇸🌸Only this time, they get to be happy.❤️🔥❤️🔥❤️🔥
Amazing. Epitome of Femininity.
Best hair of the 20s
Love love love the hair and the energy
We have a very similar 'snack' here in Greece: dakos. It's made with twice cooked rusks (either whole meal or white), dipped in water and then topped with tomatoes (I grate mine for extra juice), feta, oregano and lots of olive oil. My staple lunch during the summer!
Good to see we have much in common🎉😊 salutations from Italy
Friselle rule. My mom was Pugliese and she made these all the time. They were perfect. And so was she
Awww, so sweet!!
I learned growing up NEVER waste bread in any form. Even when slicing bread, and those little crumbs are left behind, we'd put those crumbs in a container with a loose fitting lid and save them on the counter or in the pantry...over time they add up. When soup is made, those crumbs go in the soup for texture or thickening. I can see how this way of eating the stale bread could be a lifesaver and minimize the waste seen so often. Edit: Yesterday, I poached a chicken, then overnight I cooked a HUGE ham bone with lots of meat in the chicken broth in the Crock Pot, then today put soaked white beans and a package of mixed lentils in there to cook, lastly around noon adding eight stale and hard-as-a-rock buns chopped up fine. I love nicely thickened bread soup, even good in the 91º heat of Summer. Well, better in Winter, but it was good nonetheless.
I am homesick for Sicily !
Newfoundland has a tradition of soaking hard bread in water to make a side dish called brewis. Hard bread (hard tack) was traditional survival food on ships. It’s inedible until soaked overnight,unless you want to break your teeth. Hard bread is still sold in grocery stores under the Purity brand, and restaurants serve fish and brewis as an alternative to fish and chips.
"Because there is no better tool than your hands" That was poetry in culinary motion and applied to every form of artistry. As a songwriter I heard that, as a painter, you can feel it. That was beautiful. Profound and simple. That's the point of art.
Mind blown. We’ve seen friselle in every Calabrian market since we’ve been in since 2004 and never bothered to ask what all that “stale bread” was for! Move over potato chips, this will be our new happy hour snack from now on!❤
As a child, our family had fresh Italian bread delivered to us daily. Once the leftover bread got stale, my grandmother would cut chunks of bread, lightly moisten it with water, then drizzle olive oil, sprinkle a bit of salt and oregano and toast it in the oven. That is as close as I got to your recipe, but it was a great snack. Thanks for sharing. I learn so much of where our family's recipes came from from watching you.
This is how we did it too!
Salt, garlic powder, oregano, oil, and a bit of Calabrian paprika!!
I still do something similar with stale French bread.
We do the same but a little differently. We rub a garlic clove over the hardened bread, then moisten the bread with water , then drizzle with wine vinegar and extra virgin olive. It's really a treat! My parents and I are from Calabria now in the USA. So glad to have your channel!🥰
Oh, yes, how could I forget the garlic lol! Thanks!
YES! That is the real recipe - use old, dried bread (instead of the laborious way of really preparing it as "stale bread" as a real thing).
Then this dried bread is the best for "Semmelknödel" and for "Arme Ritter" in the German kitchen. You just don't get the same taste from these dishes with dried or fresh bread.
(There is a possible explanation for this difference: Starch molecules crystallize over time and that will make a difference between fresh and old bread. But that is just my guess. The better taste of Semmelknödel and Arme Ritter when old, dried bread is used: Everybody can test it. Try it in an A/B test!)
Stale bread & water brings to mind, “Prison Food.” Only Eva could turn prison food into 5 ⭐️ cuisine. Thank you both for all that you do❤
😂
Lobster was prison food
Eva’s “happy food face” is my goal when I cook.
I know! It’s fantastic.
Calling it "stale bread" is a misnomer in my opinion. It is a hard bread similar to lavash, where it is baked dry, like a cracker or rusk, to intentionally remoisten again to make it pliable. Many cultures use this technique. Thanks for sharing this!
In fact it is completely wrong to call it “stale bread”, because this kind of bread is just made to be like that. While normal stale bread is a somewhat old bread, which is already several days old. There is a big difference !
It’s called stale bread “pani duru”because of tradition.
Thank you for this! Wish I was in Italy there with you. I'm retired and considering buying an old home there in a small town. I would like to help renovate a house that's fallen into disrepair. Still in researching phase.
We had them all the time growing up, with eggplants under oil, cannellini beans, tomato’s….all fixed with olive oil, fresh garlic yum. But no one makes them from scratch we all buy them from Italian specialty stores and Italian bakeries.
This was our holy grail of snacks by our parents. In fact we used to rub garlic and vinegar. That was our favorite ❤❤❤...exceptional. 😋😋😋😀
Eva: "If your stale bread is fresh, it's one of the best things you can have." I love it ; )
My grandmother dipped stale bread in milk to soften it. We’d have it with sugar and cinnamon for breakfast or savory with whatever grandma had in the fridge, like liver sausage and onion, or tomatoes and onion, with salt, pepper and oil on top.
My Calabrian grandmother used to give me a chunk of her homemade (stale) bread moistened with water as a snack! This recipe isn't weird to me at all! Very nostalgic! We also used to have friselle but they pronounced it "frisene" and it had fennel seed in it.
I'll be honest, I was SO turned off by the idea of soaked stale bread. But then I tried it.. One of my loaves of fresh bread got SO stale. I tried to save it by soaking it and allowing it to sit in a warm oven. I was kind of experimenting with it. I was shocked how little water actually absorbed into the bread. And I had it plunged in there for a while. It was almost as if the bread repelled the water a bit.
I think we automatically think of soggy bread when dipped in anything, and that's because we're used to dipping fresh breads. Also, I love America.. but I will admit that the Wonder White bread everyone grew up on is not the best... So being an American.. when talking about soaked bread, our mind immediately goes to the gross soggy sandwiches we've come across. It's practically ingrained into our minds.
Ironically , this is a perfect recipe for me- because I have chronic pain and mobility issues, I can’t do alot of cooking at one time- but here it’s like small bursts, with lots of resting between- so while the dough rests, so can I!🤷♀️👍🏻😂🥰
Omg you are my childhood! We grew up eating this often bc when we came to America, we didn't money, so my mom made bread then cooked it again in the oven. We called it Fressa. Frey-za. In her consenza dialect. My favorite way was dipped in water, then drizzled with homemade vinegar. I made it for my kids this past weekend and it's instantly a family favorite. ❤❤❤ All your Calabria recipes. They make me cry from happy memories.
Brings back so many wonderful memories. My parents were from Caserta and mom always made friselle every summer and we enjoyed them with tomato salad. So simple and so amazingly satisfying!
My Italian ancestors came from Caserta, too!!
My father always made la cialledda when my mom was out on errands the man couldn’t cook for his life lol. It was pieces of hard bread mixed with cut up tomatoes oregano evoo water and salt ! It was delish … my dad was from Puglia ❤️
My nona was the village baker so when she came to Canada my dad made her one of those big wooden tubs to mix her flour and she also had this wooden “thing” that I’d sit on so it didn’t move and it had a wooden handle that lifted up and down to kneed the bread. Can you see if there’s one in your village I’d love to see that again. My most favourite topping would have to be both roasted peppers and I also loved the plain olive oil salt and oregano. So yummy. Thanks Eva
In sicily the wooden tub is called maida or maidda i believe
I'm from Calabria, Have crossed the Strait of Messina. We called the wooden trough, "Madia" (Mayia). So many memories. God Bless Calabria.
NoNNa !!!
I love friselle ... one of my fav things to have for a nice cool, light lunch in the summer with fresh tomato, olive oil and fresh basil
I love this couple
The same so much love and passion to each other, that transmute to their food!!!
As a little girl, living in Sinopoli, Reggio Calabria, my Grandmas and my Mom, Ippolita, would bake bread in the giant wood burning ovens. They then would make "Frisse", dried bread, that we would soak in water to soften, drizzle with our own olive oil and oregano. Best snack ever. So glad I found you, Eva and Harper. Your Videos make my heart warm with joy. I've so familiar with a lot of the places that you describe.
I can't express, enough, how much I love you both, and your amazing delicious recipes. Grazie mille.
I've never heard of this but in Tuscany we use actual stale bread dipped in water to make panzanella and it's great. Of course other than water there's also salt, olive oil, balsamic vinegar and anything you'd put in a nice fresh salad.
I'd love to try these friselle someday. I love bruschette and these seem like a fun variation of them!
In Toscana non avete mai sentito parlare di Friselle (o anche a volte chiamate Freselle) ? Sono famosissime io direi in quasi tutto il sud Italia.
I'm sure you guys get tons of comments like this, but you deserve all the subscribers and more. Your guys' passion for food is infectious, and you also make preparing food so approachable. This channel is just as much a channel about culture as it is about food and recipes. I'll still be watching when you guys are at 1 million subs.
My father came to New York from Calabria. He was happy sitting at the table with a loaf of Italian bread and cheese to snack on . Every time I watch your videos you bring back so many precious memories. ❤️
That's because growing up that's all that most of the older ones had. They made the best out of things.
All my life we've done this same thing with old bagels. The bread has a different flavor, and it is always delicious.
You need to double (or half) the amount of yeast if you’re using dry (I forgot the conversion, but Bruno Albouze has it on his recipe for croissants). For Canadian viewers, in Toronto, you can find fresh yeast at Lady York foods on Dufferin (in the cheese and meat section). I’ve looked far and wide and, in 30 years, this is pretty much the only place I’ve found that carries it. In Montreal, it’s easier to find. I’ve seen it (seasonally) at the IGA in Alexis Nihon mall in the prepared foods section near the entrance.
Half the amount of dry to fresh, asked before and eva happily confirmed
So 2g dry yeast for these friselle for example is 4g fresh
I am totally making this bread today! 🎉 Thank you for featuring our dinner, too! We were sitting there watching this video, and AHHHHHH! There we were! ❤😂 Thank you, Eva and Harper! Love you guys!
22:27 I just realized that it is really you here ! 👍 😀
@@aris1956 They inspire me every week!
WOW!! Honestly, I could NEVER EVER get bored of you guys. As usual Eva keeps me interested with her cooking skills and education on what she is making. Always so inspired. This video was AWESOME to say the least and DAMN, you were not exaggerating. The bread esp together with toppings looks so DEEE-LICIOUS!! BTW, I was fascinated by Domenica. My goodness, she does it in such big volume. It takes true strength to do that and all day. THANK YOU for all you share with us.
I saw a new pasta from Barilla at the grocery store today. 1 ingredient, bronze cut. Way to change the world Eva❤👍 or corporate America. You go girl.
Harper reminded me of an interaction with my American wife. She was going to get rid of old, hard bread because it was old and hard. I stopped her, put water on the bread, and shoved it in the toaster. She was shocked as to how the old, hard bread became a scrumptious toast with a crunchy crush and a delicious softness inside. Yup, a trick that many Americans don't know about. 😉
It also makes great French toast.
We are from Calabria and live in Canada now. My mother always made and had friselle in the house. My favourite way to eat it was making a hot chocolate and dipping pieces of the stale bread in the hot chocolate. Yum!
This kind of hard bread is really popular in Greece too, especially in Crete (it was under Venetian power for quite a king time, so who knows where it started? Maybe just a natural thing people came up with in order to avoid waste.) It was pretty much everyday bread for average people.
It can be whole wheat, rye or barley, or combinations of them. They call them "paximádia."
When you wet it and add tomatoes, onions, olive oil etc. it's called "dákos."
I never saw the tuna one, but I'll try it now!
It truly is a dish that doesn't sound great, but really is good!
I was born in Calabria, in a town called Satriano. I remember one of our treats was a slice of homemade bread, topped with sugar water. It was simple but so good!!
Domenica was so wonderful. Inspiring. I am still learning the art and she does it so effortlessly. I will keep at it!
My favourite topping for friselle is : salted anchovies, red vinegar, oregano and extra virgin olive oil! Top 👍🏻
Just an Italian (dare I say Roman) version of the good old Ancient Greek double-baked bread, ancestor of all rustic rusks 😂❤
According to Wikipedia, italian friselle are traditional in all the regions that used to be Greek colonies.
@@marcocito9269 Yes, thank you. In Ancient Greece it was simply called dipyros artos: double baked bread.
Watching your channel has completely changed the way I cook and how I think about the products I purchase for cooking. I have learned so much! I really enjoy your channel. Bravo Harper & Eva! (Those remind me of bagels.)
This video brought back so many child hood memories ..my nonna and mama always made this pane duro it was sooo delicious so simple squashed tomatoe with oil salt basil and chillie..we called it pane bangato..sending love from Austra lia ❤
In Libya they break the stale bread into the 'toppings' (Tuna etc) and then then mix and squeeze by hand. It's a favourite lunch during hot days. Satisfying yet doesn't warm you up, in terms of heat.
I love spooning into my mouth at the beach for lunch!
Looks amazing! Very similar to the Greek barley rusks that are rehydrated in the same way. Delicious.
You transported me back to my 8 year old self. I just came through the door with my little brother. We lost our soccer game and my Mama says (in Italian), "Come sit down and eat your friselle." Delicious snack.
As an American whose grandparents came from Italy (Salerno) this to me was one of my childhood comfort foods! Thank you for introducing your audience to this. Un 'Abbraccio!!
I grew up with a version of friselle called biscotti. It had a very spongy texture when rehydrated. During Lent, we often ate pane duro (stale bread, as described by an Italian commenter). It was topped with just beans and its liquid that would rehydrate the bread, garlic, salt, and parsley. It's still one of my favorite things to eat.
I was reading your comment and like a flash I went back to exactly what you described. It was so delicious. Sometimes there was even escarole added to the beans to put over the stale bread! Memories and sooo delicious. Thank you!
I have been watching you guys for a while, Eva seems to be this centurys strongest contender for cook of the world. Just look at her preparing the meals. Everything looks easy and natural - a true mark of a real champion. And her eye for deatails. Amazing. You shuld know that I am a very, very pcky eater. Love, Always.
I am first generation here in America. I grew up eating this!! I love it so much!! Thank you Eva for sharing!! I love watching you 2! ❤️
"But we need to be strong."
It takes me forever to watch these videos because of Eva's offhand comments. I start laughing, miss stuff, and have to back up and see what I missed.
So here's a question for Harper: Is Eva as funny in Italian as she is in English?
I would need to be much more fluent than I am to answer that! 😂
@@PastaGrammar you guys are best. If ye ever upped your channel to include premium eg subscribers could view content early/see extra scenes etc it would be first on my list 😀
@@killianmmmoore Better as it is now, no need to make people pay.
@@aris1956 still have original free
I just mean I'd pay a subscription for extra content
@@PastaGrammar eva farai il migliaccio napoletano? quello classico?
Love these. I buy the friselle because I'm too lazy to make them, but for summer food they're unbeatable.
Even most of us Italians buy them here in Italy. ;)
We grew up on this and now my daughters love this pane duro wet with olive oil and grated pecorino or Parmesan cheese. Yum 😋 by the way Eva we are practically neighbours my family is from Arena❤Such a beautiful part of Calabria ❤❤❤
Your channel is amazing!!! I have never seen such authentic traditional food presented so beautifully. Makes you want to migrate to Calabria (for a year at least) or marry a Calabrese wife. Thank you guys!
Our mother would give it to us for breakfast. She would pour fresh milk over broken up pieces and sprinkled lightly with Hersey’s cocoa powder. Just very lightly.
Think of it as cereal , only chopped up mouth size pieces of friselle.
It was a poor breakfast dish but ever so good. 😊
The friselle my mom would make were very much like the ones the woman made toward the end of the video.
At my age , I wouldn’t try it now ….. probably lose some teeth.
Well not really, I would try it again, only let it soak very well into the milk . (Organic milk).
Also , think of friselle as you would BISCOTTI.
BIS for TWICE cooked.
My family was from central Italy, and one reason for making twice cooked “pane duro” was that it would last much longer than regular bread..
It is of southern origin , but many regions acquired it with regional variations.
BIS-cotti = twice cooked
RI - cotta = re-cooked
By the way it’s called a rack
I love spending Sunday Mornings with you guys! As soon as I am up, I sit down with my breakfast and watch Pasta Grammar. My breakfast soon starts tasting like sand 😂. I want what you’re eating every time! Then I pout! 😂. Thank you for making my Sunday mornings special! ❤
As a Calabrian now in Australia, I can still attest to the pure eating pleasure of this bread. In fact I make a batch every few months! One of life's greatest food sensations.
Thank you so much Eva and Harper for this Friselle Bread Recipe and for letting us enjoy Domenica creating an authentic version!
My Sicilian children love this! By the way I am researching my great grandmother nationality. She had the same accent as Ava. I believe she must have come from the same town more than 75 years ago! Seriously I have several family members who have emigrated from Sicily and the accent is different from Ava. Anyway thanks for all the videos you have reenergized my favorite Italian dishes.
The Calabrian accent differs very well from other regional accents. Then of course every region, but perhaps we should say every city even in the same region, in Italy has its own accent. Of course, this we Italians can easily recognize, because a foreigner is hardly able to distinguish one accent from another.
I loved when my MIL’s family traveled up to Rome from Oppido Mamertina with bags full of these, lovely wrapped in linen kitchen towels. We were so lucky.
My Calabrian family has been making this for ages! Bread NEVER went to waste in our home. My brother's friends used to hang out just to get this snack which they named "brick bread" and that name stuck! We also would make a kind of soupy escarole and cannellini beans and we put the brick bread on the plate and topped it with the hearty escarole stew. Let me tell you there is no kind of food like the simple, clean and healthy foods that come straight out of the heart of Calabrian cooking! Thanks for this video. Does Ava have experience with dried beans?
Def making this.... We always would buy this at arthur ave. My favorite dinner after a long hard day at work. This is such a great video. Thank you!!!!! Italians know how to make a meal out of the simplest ingrediants, I am so blessed to be Italian.
THIS REMINDS ME AS A CHILD My MOTHER CUT Up STALE ITALIAN BREAD PUT BUTTER On the SLICES And IN A BOWL PUT SOME COFFEE. THANK YOU EVA😀
Looks really delicious! Thanks for sharing 👍
Not sure if you have tried "migas" (Spanish and Portugese), which is another use of stale bread. The stale bread crumbs are fried in olive oil with a variety of spices (garlic, salt, pepper) and toppings such as bacon or chorizo. It is normally served as breakfast or a starter.
There are many variations of the dish and it comes down to personal preferences.
Oh my! This looks absolutely divine! 😍
Whenever I go to Italy to visit my relatives, I always come back with my suitcase full of pane tuosto, or pane biscottato in napoletano. It is my favorite! 🤤😍
🤤 ♥️ Thank you Eva and Harper for another fantastic video experience!
(The Mr. Rogers touch was pure genius!!😂)
How wonderful to see this recipe. Truly simple foods are the best. Coming from Bari our family would have this on a Saturday night for some reason. In our dialect it was called pan shaquad which translates to rinsed bread. So great to see the original being made and enjoyed!
It’s the best!! I love it!
Eva says “this is one of the best things that you can have in life” means I have to try it
That thing is delicious even with just oil and salt, trust me
Love this video and will definitely be making it! So simple, basic, but full of flavours added to your desired taste - fantastic!!!
Beautiful my grandma would make this for her sisters and it was heavenly ❤
Sounds like the reverse of toast. Crispy on the outside, soft on the inside. Bravo
My university room mate was Greek and her grandparents used to deliver us huge bags of this. Obviously I thought it was crazy at first but then I quickly converted! So good. So so so so good. With fresh olives from their farm? Yes please.
I love watching y'all! I have learned so much and i really enjoy cooking with your recipes!
Such a great summer dish.
This bread recipe reminds me of the way cantuccini cookies are baked. Oh how I want to eat both things now, this bread and these cookies 😋
Totally making this !!!
That crunch at the end...I love crunchy bread ❤
This is perfect peasant food--economical, practical, imaginative and delicious.
okay now I'm intrigued this sounds very cool!
Hi Eva & Harper, I am from Bari, but now live in Australia. My would make this all through summer, love it, but we called it "Pane al'acqua". No matter the name it was awesome. Thankyou for bringing back great memories💖
I looooveeee when Eva smiles with satisfaction ❤️❤️❤️❤️ I just love that!!
I just admire how you guys show and preserve traditions... I hope to once try the real deal myself!
My ex-mother-in-law was from Naples and she ALWAYS made Frizelle's with tomatoes... and yes, I thought it was weird at first. But it is WONDERFUL and SO delicious!!!
That looks delicious and reminds me of something similar but slightly different.
In Finland we use a lot of rye bread. Traditional rye bread (flat circle about 25cm, with 5cm hole in the middle) was home made and it was preserved (dried) in ceiling racks. We still can buy something like it in some rural area shops. Sometimes you can buy the bread as ’fresh’, and it is still soft but ’tough’, but you can also buy it dried, when it is quite hard.
I don’t know if anyone else has ever done it, but in order to be able to eat it, I started to use the same method of dipping the bread in water, only added a little butter (or similar). It doesn’t even need anything else, but tastes good with other toppings as well. Haven’t tasted with the I’talian style’ toppings yet, but no doubt will taste good as well.
Grazie mille for the great video!
We call this "biscotti di pane"...my nonna used to break it up & have it for breakfast with warm milk & sugar sprinkled over the top & eat it as you would a breakfast cereal.i also do this from time to time.but my favourite way is exactly how Eva made it.
I'd like to thank you both very much for having this channel. I used to dread cooking anything labeled Italian because in my mind it meant spicy and heartburn. Thank you for teaching me different and allowing me to enjoy real Italian food.
What a cool episode!!!! I clearly hope you get to stay there for a very long time.
If a loaf of bread becomes hard and stale I let water run over it and pop it in the oven on a medium heat. After about 15 to 20 mins the bread has regenerated and the out side is soooooo crusty. Has to be eaten straight away but that is ok with me, 😍😊😍😊😍😊😍
I LOVE THIS CHANNEL!!!
This is absolutely delicious!!!! My grandparents had these in their Bakery!!! My favorite!!!!! ❤❤❤❤
I just got back form Italy yesterday and I already miss it. This video helps.
I will definitely try this!
Ciao from Southern Quebec!
I love watching your videos. Would you consider a few episodes featuring fresh produce dishes from different regions of Italy? Without the carbs.
Can confirm. My first experience with this type of food blew my mind. Have had a stash in my 'cantina' ever since. Best 'snack' ever.
what a wonderful food and custom. Thank you both. ~Doc Phil (Italiano)