Fregola with Bottarga
| Difficulty | Easy |
| Tempo di preparazione | 35 min |
Description
Fregola is a Sardinian ingredient made from durum wheat semolina, featured in many first courses—both land and sea dishes. It is cooked in hot broth just like rice.
In our recipe, we pair it with the savory flavor of bottarga and the fresh, exquisite taste of tomatoes, parsley, and garlic.
The final result is a summery dish with an inviting appearance and intense flavor, perfect for a special occasion or a dinner with friends.
Ingredients
to recalculate the ingredient amounts
| Fregola | Fregola | 360 g |
|---|---|---|
| Mature tomatoes | Mature tomatoes | 250 g |
| Grated mullet bottarga | Grated mullet bottarga | 40 g |
| Vegetable broth | Vegetable broth | 1000 ml |
| Extra virgin olive oil | Extra virgin olive oil | 20 ml |
| Garlic | Garlic | 6 g |
| Parsley | Parsley | 15 g |
| Salt | Salt | 4 g |
| Chili pepper | Chili pepper | 3 g |
Instructions
- 1 To prepare fregola with bottarga, first peel and crush the garlic and sauté it in a large pan with hot oil. Then add the chopped tomatoes and let them cook for 10 minutes.
- 2 Season with salt, add the chili pepper and chopped parsley, then add the fregola and stir with a wooden spoon.
- 3 Start adding ladles of hot broth, cooking the fregola completely, then turn off the heat.
- 4 Complete the fregola with bottarga recipe by serving it on plates and garnishing with grated bottarga.
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Arborea menus
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Come and discover the most traditional recipes of our homeland, Sardinia. We’ve prepared some simple menus for every day and some more elaborate ones for special occasions.
