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Almost a Carlofortina-style fregola

RECIPE PREPARED WITH

SA FREGULA SARDA MEDIA

LA CASA DEL GRANO

PREPARATION

30-40

MIN

COOKING

8-10

MIN

DIFFICULTY

MEDIUM

RECIPE FOR

4/5

PEOPLE

Method

  1. Prepare a sauté in a pan with the chopped shallot and oil
  2. Add La Casa del Grano Sa Fregula Sarda media and bring everything to the heat, deglaze with half a glass of white wine
  3. Once the wine has evaporated, cook La Casa del Grano Sa Fregula Sarda media like a normal risotto, adding a ladle of hot water at a time, stirring frequently and checking that it does not dry out excessively
  4. Almost at the end of cooking it will take about 20 minutes, dissolve the saffron in the last ladle of hot water and then pour it into the fregola
  5. Cook for another five minutes: turn off and keep warm
  6. Carve the skin of each cherry tomato with a cross cut
  7. Distribute them on a baking tray covered with baking paper
  8. Drizzle with oil and sprinkle with sugar and salt
  9. Bake for about an hour at 150 degrees
  10. Combine the cream and grated pecorino in a heatproof bowl
  11. Place the bowl in a saucepan full of water and cook in a bain-marie until the mixture becomes smooth and homogeneous, thus obtaining the fondue
  12. Place a sheet of waxed paper inside a non-stick pan, sprinkle it with a quarter of the grated pecorino and heat
  13. Wait for the cheese to melt, then remove the baking paper from the pan which will be covered by the pecorino wafer and let it cool
  14. Repeat the whole process to form three more wafers
  15. To prepare the light pesto, blend the basil with the coarse salt, the garlic without the central core and the pine nuts
  16. Once you have obtained a cream, make the mixture fluid by mixing it with the oil and keep the pesto covered
  17. Rinse the salmon eggs gently in cold water
  18. Marinate the eggs in the fish broth, sugar and salt mixture for 3 hours: this process will make the eggs less sticky and have a more delicate flavour
  19. Just before serving, drain the eggs in a colander

Ingredients

  • 200 gr La Casa del Grano “Sa Fregula Sarda media”
  • 1 small shallot
  • 1 saffron sachet
  • Half a glass of white wine
  • 12 cherry tomatoes
  • 6 tablespoons granulated sugar
  • 120 g mature Sardinian pecorino
  • 50 g fresh cream
  • 50 g basil leaves
  • 1 tablespoon pine nuts
  • Half a glass of olive oil
  • 1 clove of garlic
  • 4 tablespoons of salmon roe
  • 1 dl of fish broth
  • Olive oil to taste
  • Coarse and fine salt to taste

Bring our tradition home