Ingredients
- 200 g fregola
- 6 pcs shrimp
- 3 pcs artichokes
- 3 pcs yellow tomatoes
- 3 pcs red tomatoes
- 3 pcs green tomatoes
- 1 pcs shallots
- dry white wine
- lemon
- parsley
- sugar
- salt
- extra virgin olive oil
For the fregola recipe with prawns, artichokes and cherry tomatoes, Wash the tomatoes, cut them in half and arrange them on a baking sheet covered with baking paper. Season with oil, salt and sugar and cook at 120 ° C for about 20 minutes. Shell the prawns and remove the black gut. Peel the artichokes, cut them into wedges and dip them gradually in water acidulated with the juice of 1 lemon. Cook the artichokes in boiling salted water with 2 stems of parsley, the shells and the shrimp heads for 7-8 minutes. Chop the shallot and brown it in a saucepan with 2-3 tablespoons of oil for 1-2 minutes; add the fregola, season with salt and cook for a couple of minutes; sprinkle with a splash of white wine, let it evaporate and continue cooking for 15-20 minutes, wetting occasionally with 1 ladle of the artichoke cooking water. Finally whip the fregola with 2 tablespoons of oil. Heat a greased pan with a little oil and blanch the shrimp tails for 30 seconds on each side. Arrange the fregola in the bowls, place the cherry tomatoes, the artichoke segments and the prawns on top and serve, completing to taste with sprouts.
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