I've been obsessing about this recipe ever since I stopped pining away for Recipes from an Italian Summer and bought a copy. The book is so stunning and beautiful - it's a photo album of my dream summer. One spent cooking simple, rustic lovely food. Throw in snapshots of outdoor picnics, tomatoes on the vine, produce close-ups - I'm in love. You'll see me cooking from this book for many months ahead.
This recipe caught my eye about 20 pages in. I've always been a fan of Pan Catalan so this Italian version was definitely for me. While the frisedda bread might be hard for you to find (as it was for me), a rustic loaf bread or Ciabatta does just fine once toasted. I shot the photo of my version while it was a little light on the tomato goodness - I didn't want it to come out looking like a wet washcloth. When you make yours, go crazy with the tomato rub. Really break it down into the crusty bread. Don't skimp on the heat, either - you can do this red jalapenos or red chilies, whichever you have. For this version, I just rubbed the bread with the chilies rather than topping with the diced version. This would be perfect picnic food - just toast the bread and take the other toppings alongside. Serve with an herby salad, some prosciutto, a slice of cheese. It's my dream al fresco food.
I'm so enamored with this cookbook that I'm giving a copy away. I'm doing this giveaway a little differently this time. To enter, all you have to do is "like" Running With Tweezers on Facebook. One random person who "likes" RWT on FB will win a copy of the book. The winner will be chosen at noon on Monday, June 7th, 2010. Since it's being shipped directly to the winner, this contest is open to US Residents only. To join the fun on Facebook, go here.
Frisedda- original recipe found in Recipes from an Italian Summer - serves 4
- 2 ring shaped loaves of bread or one long rustic Italian loaf, bone bread or Ciabatta
- 1 large red tomato, halved
- 1/3 cup rinsed and drained small capers
- 1 fresh red jalapeno or chili, seeded and finely chopped
- olive oil
- Preheat the oven to 350 F. Cut the loaves in half horizontally and toast in the oven for 10 minutes until lightly browned.
- Remove from the oven and rub the cut surfaces vigorously with the tomato halves until they become red. Sprinkle with capers and chilies and drizzle generously with oil.
Note: For a picnic, toast the bread in advance, prepare the rest of the ingredients, and take them separately. Rub with tomato and sprinkle with capers, chili and oil just before serving.