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Fregola in meat stock

Fregola in meat stock

May 9, 2019

  • Yields: 4 servings


200 g of medium size "Sa Fregula Sarda" by La Casa del Grano

1 litre of meat stock

2 artichokes

celery leaves

4 young carrots

a small bunch of chives

4 leaves of basil

100 g of *casu axedu

extra-virgin olive oil

salt and pepper

* fresh sheep or goat’s milk cheese with light sour taste


1Parboil the fregola in plenty of salted water for 4 minutes, drain and place on a small oven tray.

2In a saucepan, heat the broth.

3Bring the broth to the boil adding, in order, the celery leaves, the basil, the artichokes thinly sliced and the carrots.

4Then add the chives, salt and pepper to taste and lastly the fregola.

5Bring to the boil again and when cooking is complete, serve.

6Finally, cube the casu axedu, dress with olive oil and place some in each plate so that it can melt.