Fregola Sarda with Artichokes and Botarga
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g pasta (Freola sarda)
- 1 medium onion (s)
- 1 clove garlic
- 70 g bacon cut into small cubes
- 4 tomato (s), dried in oil, or fresh, briefly boiled beforehand
- 4 tablespoon olive oil
- 50 g bottara, freshly rated
- 8 artichoke hearts, out the glass, grilled or freshly pre-cooked
- 100 g mozzarella
- 3 stalks parsley
- 100 ml white wine, drier
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Fregola sarda is a roasted pasta specialty from Sardinia.
- Peel the onions and garlic. Finely dice the onions, garlic and sun-dried tomatoes, cut the bacon into slightly larger cubes.
- Heat 4 tablespoons of olive oil in a larger saucepan. Sauté the tomatoes, onions and garlic for 2 minutes over a medium heat. Add the fregola and bacon and sauté briefly while stirring. Deglaze the contents of the pot with the white wine and let it boil down. Pour in 900 ml of water, bring to the boil and lightly salt. Put the lid on. Let the Fregola cook over medium heat for 10 minutes, stirring every now and then.
- Drain the artichokes in a sieve, drain, after 10 minutes add to the pot and cook for 10 minutes. Meanwhile, pluck the parsley from the stalks and cut finely. Finely dice the mozzarella. Peel the bottarga and grate finely.
- The stew shouldn`t be too thick. If necessary, add a little more water, approx. 50 ml. Season the stew with salt and pepper, sprinkle with the parsley and drizzle with 2 tablespoons of oil. Then serve the fregola with the mozzarella and the bottarga.
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