Organic Fregola Cappelli
Organic Fregola Cappelli
Cooking time: 10 minute
500 gram pack
Fregola - or Fregula, as we Sardinians call it – comes from the land of Campidano. It is the pasta that embodies our tradition. A simple delicacy, made with semolina and water, passed down over time to become the main character of our cuisine.
4,80 €
Spedizione gratuita per l'Italia sopra i 50€
| NUTRITIONAL VALUES | 100 g |
|---|---|
| Energy | 1573 kJ 370 kcal |
| Fat of which satures |
1,3 g 0,1 g |
| Carbohydrate Of wich sugars |
76,1 g 1,1 g |
| Dietary Fiber | 1,7 g |
| Proteins | 13,5 g |
| Salt | 0,02 g |
Our recipe for you
Fregola with garden vegetables
INGREDIENTS (4 people)
- 200 gr. organic fregola Cappelli
- 2 aubergines
- 2 courgettes
- 1 red pepper
- 1 yellow pepper
- 1 sachet of Saffron
- extra virgin olive oil (to taste.)
- 1 onion
- 1 sprig of parsley or basil
- salt (to taste).
METHOD
Finely chop the onion and brown it with extra virgin olive oil. Prepare the vegetables into small cubes and add them to the sautéed onions, add salt and cook for about 10 minutes.
Add the saffron and a little hot water and cook for another 5 minutes.
Boil the fregola in plenty of salted water for about 5/6 minutes, then drain it and add it to the vegetables, continue cooking by adding hot water (or vegetable broth) as if it was a risotto.
At the end of cooking, stir in grated cheese or, for the vegan version, with tofu.
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