Ingredients

• 1 L Meat broth
• 400 g Medium Fregula
• 100 g Semi-seasoned Sardinian sausage
• 60 g Sardinian Pecorino
• 4 pcs Dried tomatoes in oil
• Saffron
• Garlic
• thyme
• Extra virgin olive oil
• salt

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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