Friselle with Stracciatella and Confit Tomatoes

Envie d’été, as the French say. I bring the good season a little closer with these friselle, whose colours and fresh flavours transport me straight to an evening in Salento. They make for a perfect light lunch or appetiser. You can also use regular stracciatella or torn-up burrata, or even some creamy buffalo mozzarella. Splurge on the best olive oil for these, it makes a difference.

4 friselle
500g datterini tomatoes
400g buffalo stracciatella
extra virgin olive oil
dry oregano
salt and pepper

Preheat the oven to 160°. Cut the datterini in halves and place them cut side down on a baking sheet lined with parchment. Bake them until you see them releasing their juices and their skin turn wrinkly and darker, about 45 minutes. Remove them from the oven and dress them with olive oil, salt and pepper.

Wet the friselle with a few spoonfuls of cold water to soften them. Drizzle them with olive oil, then top with the stracciatella and the confit tomatoes. Garnish with dry oregano.