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.

Other Recipes you can read:

• Recipe Creamy polenta foil with apple ragout and sausage, the ..

  Step 1Peel the shallots and cut them thinly. Brown them in a pan with 5 sage leaves, 1 clove of garlic and the butter; add the peeled ..

• Potato and sausage rosti – Italian cuisine reinvented by Gordon ..

  From the Swiss tradition, here is an all-Italian reinterpretation on the theme. The taste is guaranteed and that crunchy crust ..

• Barley timbale with sausage and mozzarella, the magic of simple ..

  In the vast repertoire of Italian cuisine, the barley timbale with sausage and mozzarella emerges as a delicious and substantial variant ..