Organic Fregola Khorasan Kamut®
Organic Fregola Khorasan Kamut®
Cooking time: 10 minute
500 gram pack
Fregola is the culinary pearl of Sardinian tradition. However, at Artinpasta, in addition to tradition, we also want to offer you the highest quality of raw materials and precious nutrients for your well-being. This is why we chose to produce it with a special flour: Kamut®.
6,50 €
Spedizione gratuita per l'Italia sopra i 50€
| NUTRITIONAL VALUES | 100 g |
|---|---|
| Energy | 1573 kJ 370 kcal |
| Fat of which satures |
1,2 g 0,1 g |
| Carbohydrate Of wich sugars |
76,3 g 0,9 g |
| Dietary Fiber | 1,8 g |
| Proteins | 13,6 g |
| Salt | 0,02 g |
Our recipe for you
Fregola with cuttlefish ink and seafood
INGREDIENTS (4 people)
- 200 gr. organic fregola durum wheat
- 1kg. mussels
- 500 gr. purged fresh clams
- 200 gr. shrimps
- 100 gr. scampi
- 50 gr. cuttlefish ink
- 5 cloves of garlic
- 2 chillies
- 200ml. of extra virgin olive oil
- 1 dried tomato
- 1 sprig of parsley
- Half a glass of white wine
- Salt and Pepper (to taste.)
METHOD
In a pan, heat the oil, put 2 cloves of garlic and the chillies, add the mussels and cover them with a lid. As soon as they are open, drain them, filter the cooking water and store it. The same procedure will be used for clams. In another pan, put the oil with 1 clove of garlic, then add the prawns and scampi, properly prepared, brown and deglaze them with half a glass of white wine, add salt and pepper and leave to cook for around 10 minutes. Meanwhile, shell most of the mussels and clams and set them aside. Pour the cooking water from the mussels and clams and some water into a pan, bring to the boil and pour in the fregola, leaving it to cook for about 5 minutes. Drain the fregola in the pan with the seafood, add the squid ink and finish cooking for another 3 minutes.
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