BUY

Fregola with mussel sauce, dried oregano and Pecorino Moliterno

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. Clean the mussels by rinsing them vigorously under running water, remove all surface encrustations with a knife, remove the beard that comes out of the shells and rinse them to remove further impurities
  2. In a medium-sized saucepan, fry 2 cloves of poached garlic in extra virgin olive oil, add the previously cleaned mussels and flavor with sprigs of fresh parsley, cover the saucepan with the lid and wait for the mussels to open spontaneously
  3. When the mussels are open, remove them from the saucepan and remove the shell one by one, check their integrity and leave them aside
  4. Filter the liquid in the saucepan with the help of a strainer and keep it aside
  5. In the same saucepan, add the tomato sauce with a drizzle of extra virgin olive oil and add mussel liquid to taste until the desired reduction is reached and the sauce is cooked; only now add the shelled mussels and season with dried oregano to taste
  6. Cook Sa Fregula Sarda in plenty of salted water for about 8-10 minutes, drain and season it with the mussel sauce, add oregano and grate a generous amount of Pecorino Moliterno over it

Ingredients

  • 350 gr “Sa Fregula Sarda media” La Casa del Grano
  • 180 g tomato sauce
  • 500 g mussels
  • 60 g Pecorino Moliterno Central
  • Evo oil to taste
  • Parsley to taste
  • Garlic to taste
  • Dry oregano to taste
  • Salt to taste

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