Puglia friselle rusk bread with tomatoes
A simple, tasty, environmentally friendly summer dish.
The fragrance of basil, the color of tomatoes and the flavor of extra virgin olive oil - the healthiest and most sustainable face of the summer. Puglia friselle is a kind of bread cracker from the Puglia region of Italy – as it’s hard to get in the UK, you could use slightly toasted thick slices of chewy wholemeal bread or rolls.
A Chef Roberto Bassi recipe for SU-EATABLE Life.
Serves four
- Friselle (or slices of wholemeal bread, toasted) – 4
- Tomatoes – 200 g
- Extra virgin olive oil – 2 tbsp
- Oregano, a pinch
- Fresh basil to taste
- Pitted black olives to taste
- Salt to taste
- Pepper to taste
Nutritional information
Per serving (1 frisella): 233 Kcal
Environmental Impact
Per serving (1 frisella):
64 grams CO2 equivalence - carbon footprint
167 litres - water footprint
This recipe’s environmental sustainability level is: Very high.
To remain environmentally sustainable at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal proteins (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.
Method
Put the friselle on a plate and moisten them on top with a little water. If using brown bread/rolls, toast lightly under the grill or in the toaster.
In the meantime, cut the tomatoes into chunks and dress with oil, salt, a sprinkle of pepper and a little oregano.
Add a few pitted black olives and a few roughly chopped basil leaves. Mix together well.
Add the mixture to the friselle together with a few whole basil leaves.
The Chef’s Advice
Basil is excellent both raw and cooked. Why not keep a pot in your kitchen so that it is always to hand as a tasty sustainable diet ally?
Nutritional Advice
Aromatic herbs like basil add flavor to a great many Mediterranean recipes and are a good way of cutting back on salt in meals without sacrificing flavor.
Environmental Advice
Choose seasonal ingredients, local or traditional varieties.
Buying and eating in-season ingredients, like tomatoes and basil in the summer, is a sustainability choice. Around one third of the CO2 emissions which contribute to climate change are bound up with food production. In-season fruit and vegetables taste good and reduce the environmental impact of what we eat, reducing transport and greenhouse farming emissions, for example.
