- 1 L Meat broth
- 400 g Medium Fregula
- 100 g Semi-seasoned Sardinian sausage
- 60 g Sardinian Pecorino
- 4 pcs Dried tomatoes in oil
- Extra virgin olive oil
Crush a clove of garlic with the peel and brown it in a saucepan with 2 tablespoons of oil; remove the garlic and add the sausage and dried tomatoes, both into small pieces. Brown everything for half a minute.
Add the fregula and mix it to flavor in the cooking juices. Wet it with 2 ladles of boiling broth and then cook it like a risotto, adding more broth a little at a time: it will take about 12-13 'to obtain a rather soupy fregula.
Turn off the heat, season with salt and season with 4 tablespoons of oil, the leaves of 4 sprigs of thyme, half a sachet of saffron and grated pecorino.
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