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Frisella bread with schisc, vegetables and summer fruits

Preparation time: 15 min


People 4


Preparation time: 15 min

People 4


For the frisella bread

Roast in a hot pan the disks of bread, on each side. Set aside.

For Schisc pork bresaola

Arrange the slices of Bresaola on a plate covered with baking sheets, and cover them with another baking sheet.

Roast in the over at 150° for 8 minutes.

For the vinaigrette spheres

Emulsify all the ingredients with a blender.

Pout the mixture into sphere-shaped molds and freeze them. Melt the cocoa butter and, at the end, frost the spheres, keeping them in the fridge.

For the tomato sauce

Blend the tomatoes and sieve them; emulsify them with olive oil and salt to taste.

To finish

Arrange the frisella bread on a plate, tomato sauce around it, and complete with Bresaola, fruit and vegetables.


  • 4 - 8 cm diameter cereal bread discs
  • 10 anchovies
  • 35 g white wine vinegar
  • 60 g water
  • 5 g mustard
  • 30 g extra virgin olive oil
  • 1 g salt
  • 100 g cacao butter
  • 250 g peeled tomatoes
  • 4 slices of Schisc pork Bresaola
To finish
  • 20 g trombetta courgettes cooked and cut into slices
  • 20 g purple carrots cooked and cut into lozenges
  • 10 g radishes cut into wedges and cooked in water and vinegar
  • 20 g confit tomatoes

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