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".
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!
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'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.
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'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!
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.
"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?
@@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 😀
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
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.
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.
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!❤
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 !
"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.
Eva se ti è possibile, quando pronunci termini italiani, pronunciali più lentamente, in maniera più chiara. Perché magari c’è gente interessata a sentire certe parole, certi termini di alcune cose in italiano. Se le pronunci velocemente, passano magari spesso inosservate. :)
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.)
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.
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.
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.
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!🥰
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!)
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.
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
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.
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!🤷♀️👍🏻😂🥰
Hello from Minnesota! My family has been searching to purchase new olive oil bottle pourers …. and love the green pourer drip spout that Eva has in her olive oil Bottle in your restaurant I’m Italy. We’ve searched and can’t find that style & just live it. Can you help let us know where to purchase? Much appreciated! We’ve just recently found your channel & love it!
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! ❤
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 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!
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 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?
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!
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.
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 ❤
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.
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!
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 ❤️
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.
Eva: My grandmother (from Filicudi) used to keep pieces of dried bread in her oven to be eaten with soup. She called it "gallia". Have you heard of this?
Watching your content is not at all a cooking show!! To my complete happiness it is a journey of two fabulous people. The content everything there is to love about Italy. The food, sights, smells, places and people. Your content USA or Italy so very special. ❤❤❤
I've only been back a day and I already miss the Locanda! And Eva, the Spice Girls, Johnny (I don't know how to spell his name in Italian), Giovani, Salvatori, and everyone else in Dasa , and most importantly, Mama Rosa. Hugs and kisses to all of you.
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 ❤❤❤
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.
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!
Ma al sud le abbiamo sempre chiamate friselle (o anche freselle), non “pane duro”. Dalle mie parti se diciamo pane duro, intendiamo dire un pane che è vecchio di alcuni giorni e quindi è diventato duro e non è più un pane fresco e morbido come il primo giorno. Le friselle invece nascono proprio così.
credo che chiamandolo pane duro si riferiscano più che altro ad un certo tipo di categoria e non a una particolare ricetta. Io ad esempio il pane duro, ovvero quello disidratato e vecchio di alcuni giorni la maggior parte delle volte (in estate) lo preparo esattamente come una fresella. Ah, noi le chiamiamo freselle non friselle🙂
Wow, I thought you might bake it after dipping it in water, but this is... something. I can't imagine it tasting any good because soggy bread is one of those things I toss on sight. I wonder if I can do this with old bagels... my nearby farmer's market sells bags of day old bagels for 1 dollar a piece.
It is a bit like Panzanella Toscana, but have you tried actually dipping stale bread and then baking it until it is just crunchy on the outside? That is how I make a sort of open faced panino. I am going to try this. I love anything like Panzanella.
This is interesting. I do this with Persian Sangak bread. I suppose I make a sort of panzanella out of it after I tear it up, but in this same vein, it wouldn't work with fresh sangak. It has to be stale then partially rehydrated with some sort of dressing and water.
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!!
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. 😉
Yes, the Italian markets do carry the imported friselle, and they are a bit smaller than Evas. Looking at all the toppings I'm nit only salivating.. I am positively DROOLING 😄 The Italian tuna is so much tastier.👍 Since I'm trying to cut out all carbs 😫 for health reasons, I do mix the tuna with ALL the other ingredients, and WOW 👍👍👍 Thanks for making me hungry at 5 in the morning.. 😁💖
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.
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💖
Eva's "pippi patatti" was my late mother's, and is my favourite comfort food. From next door to Dasa, in Acquaro. I'm lucky in Australia to have Calabrian importers that bring in dried bread from Calabria. 👌🥃🎉
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.
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.
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! 🤤😍
think about we women putting our makeup on to look prettier than thoroughly washing everything off lol it has to get dirty to be beautiful! have been loving your channel (new subscriber here _ btw my great grand parents were from Calabria!)
OMG! Barilla is the worst pasta out there. I can't stand it. I'll make my own if that's all there is. It's the farthest thing from Italian flavor I've ever had and it's so heavy. Terrible!! Hard to find good pasta in the grocery stores but I like Colavita if you can find it.
Here in Polonia 😊 our national summer salad is tomato, onion, pink Klodawska salt, pepper and a drop of olive. Fantastic stuff. By the way, come and visit Wieliczka
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.
Looks amazing and have to try it now. We have something related but not exactly the same and that's panzanella. In my town it was a very delectable and simple way to use not-so-fresh bread. A delicious tomato/onion, etc salad with pieces of stale bread that had been dipped in water. One does not need wealth to eat delicious food. Stale bread is also perfect for bean stew. Love and blessings to you both❤❤
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. ❤️
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.
As an Italian, I often hear the same thing from the Germans here in Germany too. :) When they say certain things in their language, they all sound "harder", while in Italian everything sounds more “musical”, everything "sweeter".
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".
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
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 !
Friselle rule. My mom was Pugliese and she made these all the time. They were perfect. And so was she
Awww, so sweet!!
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.
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'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.
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.
"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?
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 !!!
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.
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.
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!❤
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.
This was our holy grail of snacks by our parents. In fact we used to rub garlic and vinegar. That was our favorite ❤❤❤...exceptional. 😋😋😋😀
"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.
Eva se ti è possibile, quando pronunci termini italiani, pronunciali più lentamente, in maniera più chiara. Perché magari c’è gente interessata a sentire certe parole, certi termini di alcune cose in italiano. Se le pronunci velocemente, passano magari spesso inosservate. :)
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.)
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
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.
Looks amazing! Very similar to the Greek barley rusks that are rehydrated in the same way. Delicious.
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!)
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.
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
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
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.
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!🤷♀️👍🏻😂🥰
Hello from Minnesota! My family has been searching to purchase new olive oil bottle pourers …. and love the green pourer drip spout that Eva has in her olive oil
Bottle in your restaurant I’m Italy. We’ve searched and can’t find that style & just live it. Can you help let us know where to purchase?
Much appreciated! We’ve just recently found your channel & love it!
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! ❤
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.
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 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!
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.
Eva’s “happy food face” is my goal when I cook.
I know! It’s fantastic.
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?
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!
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.
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 ❤
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.
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!
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 ❤️
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.
Eva: My grandmother (from Filicudi) used to keep pieces of dried bread in her oven to be eaten with soup. She called it "gallia". Have you heard of this?
Watching your content is not at all a cooking show!! To my complete happiness it is a journey of two fabulous people. The content everything there is to love about Italy. The food, sights, smells, places and people. Your content USA or Italy so very special. ❤❤❤
I've only been back a day and I already miss the Locanda! And Eva, the Spice Girls, Johnny (I don't know how to spell his name in Italian), Giovani, Salvatori, and everyone else in Dasa , and most importantly, Mama Rosa. Hugs and kisses to all of you.
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 ❤❤❤
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.
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!!
Ma al sud le abbiamo sempre chiamate friselle (o anche freselle), non “pane duro”. Dalle mie parti se diciamo pane duro, intendiamo dire un pane che è vecchio di alcuni giorni e quindi è diventato duro e non è più un pane fresco e morbido come il primo giorno. Le friselle invece nascono proprio così.
credo che chiamandolo pane duro si riferiscano più che altro ad un certo tipo di categoria e non a una particolare ricetta. Io ad esempio il pane duro, ovvero quello disidratato e vecchio di alcuni giorni la maggior parte delle volte (in estate) lo preparo esattamente come una fresella. Ah, noi le chiamiamo freselle non friselle🙂
@@CrimsonCrow420. Sì, il nome a volte può variare magari da zona a zona. C’è chi dice friselle, c’è chi dice freselle, ma siamo comunque sempre lì. :)
Great video guys, I have learned so much from you. Also, my wife and I will be in Italy next week. Viva Italia !!
Harper, I detect an Italian rhythm creeping into your English speaking...
Wow, I thought you might bake it after dipping it in water, but this is... something. I can't imagine it tasting any good because soggy bread is one of those things I toss on sight. I wonder if I can do this with old bagels... my nearby farmer's market sells bags of day old bagels for 1 dollar a piece.
Beautiful my grandma would make this for her sisters and it was heavenly ❤
It is a bit like Panzanella Toscana, but have you tried actually dipping stale bread and then baking it until it is just crunchy on the outside? That is how I make a sort of open faced panino. I am going to try this. I love anything like Panzanella.
This is interesting. I do this with Persian Sangak bread. I suppose I make a sort of panzanella out of it after I tear it up, but in this same vein, it wouldn't work with fresh sangak. It has to be stale then partially rehydrated with some sort of dressing and water.
🤤 ♥️ Thank you Eva and Harper for another fantastic video experience!
(The Mr. Rogers touch was pure genius!!😂)
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!
This sounds so good. I bet it would be really great with some cheese on it too. You could put just about anything on this stuff. Delicious!
This was educational, thank you! Never heard of this before, but I have always liked to eat stale bread!
Thank you so much Eva and Harper for this Friselle Bread Recipe and for letting us enjoy Domenica creating an authentic version!
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.
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'll bet that Eva has done more for Italian world relations and has educated us more than the Italian ambassador himself, whoever that is.
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 😋
All my life we've done this same thing with old bagels. The bread has a different flavor, and it is always delicious.
In Sweden, we have a saying about throwing the yeast into the oven, which means doing something too late.
Yes, the Italian markets do carry the imported friselle, and they are a bit smaller than Evas.
Looking at all the toppings I'm nit only salivating.. I am positively DROOLING 😄
The Italian tuna is so much tastier.👍
Since I'm trying to cut out all carbs 😫 for health reasons, I do mix the tuna with ALL the other ingredients, and WOW 👍👍👍
Thanks for making me hungry at 5 in the morning.. 😁💖
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.
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💖
Eva: "If your stale bread is fresh, it's one of the best things you can have." I love it ; )
I should not have been taking a sip of my drink when Mr. Rogers came up 😅
Eva's "pippi patatti" was my late mother's, and is my favourite comfort food. From next door to Dasa, in Acquaro. I'm lucky in Australia to have Calabrian importers that bring in dried bread from Calabria. 👌🥃🎉
My Nana used to do this but she dipped it in wine she and Papa made...in the basement in Queens ☺️
Harper should teach Eva how to cook with Peanut butter since we already know she's a huge fan of peanut butter.
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.
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.
Danish "øllebrød" is made from stale black bread and dark beer, serve with doubble cream, it's a bread stew! ❤😊🇮🇹🇩🇰✌️🍻
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! ❤️
similar to Pilot bread sold and eaten around Newfoundland it's like a civilised version of old fashioned military hard tack
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! 🤤😍
this sounds like the Italian version of a bagel.
think about we women putting our makeup on to look prettier than thoroughly washing everything off lol it has to get dirty to be beautiful! have been loving your channel (new subscriber here _ btw my great grand parents were from Calabria!)
friselle are always in my pantry 365 days a year ..but i buy it .
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.
OMG! Barilla is the worst pasta out there. I can't stand it. I'll make my own if that's all there is. It's the farthest thing from Italian flavor I've ever had and it's so heavy. Terrible!! Hard to find good pasta in the grocery stores but I like Colavita if you can find it.
My favourite topping for friselle is : salted anchovies, red vinegar, oregano and extra virgin olive oil! Top 👍🏻
That's looks that a Italian version of a Bagel!
Here in Polonia 😊 our national summer salad is tomato, onion, pink Klodawska salt, pepper and a drop of olive. Fantastic stuff. By the way, come and visit Wieliczka
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.
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. ;)
Looks amazing and have to try it now. We have something related but not exactly the same and that's panzanella. In my town it was a very delectable and simple way to use not-so-fresh bread. A delicious tomato/onion, etc salad with pieces of stale bread that had been dipped in water. One does not need wealth to eat delicious food. Stale bread is also perfect for bean stew. Love and blessings to you both❤❤
In France, pain dur is hard or dry bread, and isn’t necessarily thrown away by the cook as it has many possible uses.
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.
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.
Hey! There's sound!
I was so confused but yeah italians in the americas eat these also, I remember my nonna running them under water from the kitchen sink
I love watching your videos. Would you consider a few episodes featuring fresh produce dishes from different regions of Italy? Without the carbs.
Love this video and will definitely be making it! So simple, basic, but full of flavours added to your desired taste - fantastic!!!
Everything sounds better in Italian. lol
As an Italian, I often hear the same thing from the Germans here in Germany too. :) When they say certain things in their language, they all sound "harder", while in Italian everything sounds more “musical”, everything "sweeter".
@@aris1956 Italian is a romance language but German isn't. It does sound hard and guttural.