Organic Fregola
Organic Fregola
Cooking time: 10 minute
500 gram pack
Fregola is the typical Sardinian pasta, a simple product of the popular tradition. We produce it just like it used to be done in the past: with simplicity.
3,50 €
Spedizione gratuita per l'Italia sopra i 50€
| NUTRITIONAL VALUES | 100 g |
|---|---|
| Energy | 1585 kJ 373 kcal |
| Fat of which satures |
0,9 g 0,1 g |
| Carbohydrate Of wich sugars |
78,6 g 0,5 g |
| Dietary Fiber | 1,7 g |
| Proteins | 12,7 g |
| Salt | 0,05 g |
Our recipe for you
Fregola with cuttlefish ink and seafood
INGREDIENTS (4 people)
- 200 gr. fregola bio grano duro
- 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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