Ingredients
- 300 g fregola media
- 160 g goat cheese
- 1 pc young red spring onion
- butter
- savory
- Parmigiano Reggiano Dop
- flowers and aromatic herbs
- vegetable broth
- salt
- extra virgin olive oil
For the fregola recipe with herbs and goat cheese, toast the fregola in a saucepan with a little oil, for about 1 minute. Sprinkle with 1-2 ladles of broth and cook it as a risotto, adding a little broth at a time, in 12-15 minutes (about 900 g of broth will be needed). Finally, adjust the salt. Stir the fregola with 40 g of butter and 4 tablespoons of grated Parmesan and add the onion, very finely chopped, and a few savory leaves. Complete with the goat cheese in flakes, other aromatic herbs and edible flowers to taste.
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