FREGOLA WITH SAUSAGE AND MUSHROOMS
Ingredients for 2 Servings
Net Qty
160g FREGULA SARDA
150g CARDONCELLI MUSHROOMS
400ml VEGETAL WHITE BROTH
80g SAUSAGE
40g EXTRA VIRGIN OLIVE OIL
1g GARLIC
50g GRANA PADANO CHEESE
3g PARSLEY
2gTIME
Qb SALT
qb black ground pepper
20g BUTTER
Preparation
WHITE VEGETABLE BROTH
Ingredients for 1 litre
Net Qty
1 litre WATER
5, 100g CARTOTS
5.950g GOLDEN ONIONS
2,550g Green celery
2,550g LEEKS
Peel and cut the onion in half and lightly brown it on the bottom of a pan.
Cut up the remaining vegetables.
In a saucepan with cold water, combine the ingredients and bring to the boil.
Cook for 25 minutes and leave to rest for 20 minutes, adjust the flavour.
Chill to +3°C and store for use.
FREGULA
Clean and cut the mushrooms.
Cook the mushrooms in a pan with oil and garlic, salt and pepper.
In a saucepan, cook the crumbled sausage in oil.
Add the fregola and moisten with broth.
Continue cooking and add the mushrooms.
When cooked, cream with cheese and butter and add a few pieces of sausage previously pan-roasted.
