It is hard and crispy that needed to be soaked with water / flavoured liquid before serving.
Usually eaten with tomatoes.
Apuglian chef Alessio and Roberta were really kind to give me some frisella to experiment with and I decided to turn them into brunch.
I used gyokuro tea to moisten it with some saltiness while the leaves were used as garnishing.
Then I assembled it with a ripe hass avocado, Squeaky bean vegan salmon alternative and a ready to eat poached egg from M&S and it was delicious!!
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