Gourmet Apulian friselle with artichoke paté, salmon, broad beans, and pistachios
A signature recipe by Andrea – BastyintheKitchen – embracing the friselle tradition and dressing it with Mediterranean aromas. We at PUGGHIA, Michele and Tommaso, bring the essence of our land to your table: authentic, artisanal, and sustainable ingredients that make a difference with every bite.
History & inspiration: frisella with the scent of Puglia
The frisella originated as a travel bread for farmers and fishermen: resistant, flavorful, ready to be revived with a drizzle of water and olive oil. Andrea imagined it in a gourmet key, intertwining Pugghia artichoke pâté – velvety and intense – with crispy salmon, fresh broad beans, and the green note of chopped pistachios. A meeting of countryside and sea that tells the story of Puglia with elegance and character.
Why choose PUGGHIA Authenticity
Every one of our products is selected for artisanal quality, traceability, and sustainability. With PUGGHIA, you bring home a complete sensory experience: true aromas, clean raw materials, flavors that remain in your heart.
- Pugghia artichoke pâté: creamy, delicate, without excesses, perfect for enhancing rather than overpowering.
- Pugghia extra virgin olive oil: medium fruity, almondy, ideal for binding ingredients and adding brightness to the frisella.
- Broad beans & pistachios: the Puglia of masserias meets the crunchiness of the Mediterranean.
Ingredients for 4 friselle
- 4 Pugghia friselle (barley or durum wheat, as desired)
- 120 g Pugghia artichoke pâté
- 200 g salmon fillet, skinless
- 100 g broad beans (fresh or frozen), blanched
- 30 g chopped pistachios
- 1 clove of garlic in its skin
- Pugghia extra virgin olive oil, sea salt, black pepper
- A few drops of untreated lemon (zest optional)
- Fresh herbs: thyme or wild fennel (optional)
Tip: barley friselle for a more rustic taste, durum wheat friselle for more fragrance and lightness.
Step-by-step preparation
- Hydrate the frisella. Quickly pass it under water (5–7 seconds) and let it rest for 2–3 minutes: it should be crispy to the bite but not hard.
- Sear the salmon. Cut the fillet into 2 cm cubes. In a hot pan with a drizzle of Pugghia extra virgin olive oil and the garlic in its skin, sear for 1–2 minutes per side: golden outside, juicy inside. Season with salt and pepper.
- Prepare the broad beans. Blanch the broad beans for 1 minute in salted water, then sauté them for 30 seconds in the same pan as the salmon to flavor them.
- The cream that makes the difference. Spread 1–2 tablespoons of Pugghia artichoke pâté on each frisella.
- Assemble. Add the crispy salmon cubes, distribute the broad beans, and top with chopped pistachios.
- Finish. A drizzle of Pugghia extra virgin olive oil, a grind of pepper, a few drops of lemon, and – if you like – very thin zest or small thyme leaves.
Total time: 15–20 minutes. Difficulty: easy. Result: a balance of creaminess, saltiness, and crunchiness.
Tips, variations & food pairing
Delicious variations
- Without salmon: try with creamed cod or confit cherry tomatoes for a veggie version.
- Gentle spice: add a hint of fresh chili pepper or chili oil.
- Mediterranean aromas: wild fennel or mint for a taste of the Apulian countryside.
Pairings
- Wine: Fresh and citrusy Apulian white wine (e.g., Verdeca, Fiano Minutolo) or Salento rosé with saline notes.
- Craft beer: Light Blonde Ale with a bitter finish.
- Occasions: elegant aperitif, Sunday brunch, holiday appetizer.
The values we put on the plate
We at PUGGHIA – Michele and Tommaso – have a mission: to celebrate Apulian culinary richness and to bring the essence of Puglia into everyone's homes. We select authentic, artisanal, and sustainable products, cared for in every detail, with excellent customer service. Every jar, every bottle, every bite is a journey through olive groves, masserias, and the sea.
Andrea's recipe tells exactly this story: peasant simplicity that becomes a gourmet experience, thanks to clean ingredients and an entirely Apulian sensibility.