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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.