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Fregola with clams400 gr. of La Casa del Grano Sardinian fregola, 1 kg. of clams, 1l. of fish broth, olive extra virgin oil, 1 kg. of peeled tomatoes, garlic, dried tomato, pepper, salt. Put the clams in salt cold water for two hours, then cook them in a round low pot over a sufficiently high flame. When they are open, take the clams off the fire discarding the closed ones. Remove the shells, filter and save the water produced by the clams. In a pot, better if it's made of terracotta, brown the garlic cloves, the dried tomato cut in pieces and the pepper in the olive extra virgin oil. Then pour the fregola in the pot and fry it lightly to make it tasty for some minutes. Add a ladle of fish broth mixing several times. After some minutes add the clams with their cooking water and the peeled tomatoes after having sifted them. Mix frequently with a wood ladle adding little quantities of the fish broth until it's totally absorbed. When the cooking is completed, add the minced parsley.
Malloreddus with lobster500 gr. of La Casa del Grano Malloreddus, 500gr. of lobster, 800 gr. of fresh tomatoes, onion, basil, pepper, salt Cut the lobster in little pieces and brown it with the sliced onion. Fry it until golden and add the pieces of tomatoes, basil, salt and pepper. Cook for 20 minutes. Meanwhile cook Is Malloreddus in plentiful salt water. Drain the pasta underdone and pour it in the container containing the sauce and cook for some minutes...
Fregola with clams and bottargaMedium fregola g 300, Clams g 500, Parsley 1 tuft, Garlic 2 cloves, Peeled tomatoes 2 spoons, Bottarga 1 spoon, oil 1 spoon, Salt In a round low pot pour the clams carefully cleaned and cook them over a sufficiently high fame for about 10 minutes, until they are open. Eliminate the closed ones and remove the half of the shells of the other clams. Filter the broth produced and save it. Clean the pot from eventual shell rests settled, then brown the garlic and the parsley thinly minced and add the open clams, the peeled tomatoes and cook for about 10 minutes. Meanwhile cook the fregola in plentiful salt water, drain it underdone and pour it in the pot where the clams are been cooked and brown it for about 1 minute, Add a handful of minced parsley and bottarga. Serve it hot or cold as well.
Malloreddus with Tuna and Bottarga4 Tastes malloreddus g 400, Tuna g 160, Small Tomatoes g 300, Bottarga 1 spoon, Basil 5 leaves, Origan 1 teaspoon, Salt capers 1 spoon, Shallot 1 head, Olive extra virgin oil 2 spoons, Salt Macerate the tuna, the tomatoes already cut in pieces, the minced basil, the origan,the capers after having cleaned them from the salt, the shallot thinly cut in a container for about 20 minutes. Meanwhile cook the malloreddus in plentiful salt water,drain them underdone and join them with the seasonig already prepared. Add sufficiently oil to amalgamate them. Finally put the bottarga. Serve it cold or hot as well
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