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Sardinian Sa Fregula in prawn sauce

RECIPE PREPARED WITH

SA FREGULA SARDA PICCOLA

LA CASA DEL GRANO

PREPARATION

20

MIN

COOKING

6/8

MIN

DIFFICULTY

MEDIUM

RECIPE FOR

4/5

PEOPLE

Method

  1. Clean the prawns, removing their head and vein and marinating them in a bowl with salt, pepper and evo soil for about 30 minutes in the fridge (at near-zero temperatures)
  2. Sauté the onion, celery and carrot in a saucepan over high heat
  3. Add the prawn heads, continue sautéing, add the vine tomatoes, bay leaves, thyme, fennel, a pinch of salt and lastly the ice, which will cause a thermal shock
  4. When the ice melts and the liquid comes to the first boil, turn off the heat, let it rest for 15 minutes, strain the liquid and reduce it by half in the saucepan, then the bisque is ready
  5. Cook the Sa Fregula Sarda in a generous amount of salted water for about 5 minutes, then drain and finish cooking them in the bisque for another 3-4 minutes
  6. Serve in a soup plate with the right amount of bisque and 2-3 marinated shrimps, which will cook with the heat of the Sa Fregula Sarda. Add spicy evo oil to taste

Ingredients

  • 280 g La Casa del Grano “Sa Fregula Sarda piccola”
  • 1500 cl prawn bisque
  • 20 shrimps
  • Thyme, q.s.
  • Spicy evo oil, q.s.
  • Salt and black pepper, q.s.

For the prawn bisque:

  • 12 prawn scraps
  • 150 g brown onion
  • 1 celery
  • 180 g carrots
  • 200 g vine tomatoes
  • Bay leaves q.s.
  • Thyme, q.s.
  • Fennel, q.s.
  • Salt, q.s.
  • 1500 g ice

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