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Fregola with broccoli cream, anchovy sauce and pink pepper

RECIPE PREPARED WITH LA CASA DEL GRANO SA FREGULA SARDA MEDIA

PREPARATION

30-40

MIN

COOKING

8-10

MIN

DIFFICULTY

MEDIUM

RECIPE FOR

4/5

PEOPLE

Method

  1. In a medium-sized saucepan, sauté 2 cloves of unpeeled garlic with some evo oil, add the previously washed and cleaned broccoli, cover the saucepan with the lid and wait for them to properly stew, adding some vegetable stock every now and then
  2. Add the leftover stock and using an immersion blender, bring everything to a creamy consistency, adding salt and evo oil to taste
  3. Cut a few florets of broccoli in half and grill them in a very hot pan with a drizzle of evo oil until the edges and surface are scorched
  4. Cook the Sa Fregula Sarda in a generous amount of salted water for about 8-10 minutes, then drain and toss them with three tablespoons of anchovy sauce, and one tablespoon of the cream of broccoli
  5. Serve the Sa Fregula Sarda on a bed of cream of broccoli with a few florets of grilled broccoli, and add a few grains of pink peppercorn to taste

Ingredients

  • 280 g La Casa del Grano “Sa Fregula Sarda media”
  • 400 Romanesco broccoli
  • 30 ml anchovy sauce
  • 250 ml vegetable stock
  • Garlic, q.s.
  • Evo oil, q.s.
  • Salt, q.s.
  • Ground pink peppercorn, q.s.

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