Ingredients for 2 Servings<\/u><\/p>\n
Net Qty<\/p>\n
160g FREGULA SARDA<\/p>\n
150g CARDONCELLI MUSHROOMS<\/p>\n
400ml VEGETAL WHITE BROTH<\/p>\n
80g SAUSAGE<\/p>\n
40g EXTRA VIRGIN OLIVE OIL<\/p>\n
1g GARLIC<\/p>\n
50g GRANA PADANO CHEESE<\/p>\n
3g PARSLEY<\/p>\n
2gTIME<\/p>\n
Qb SALT<\/p>\n
qb black ground pepper<\/p>\n
20g BUTTER<\/p>\n
Preparation<\/u><\/p>\n
WHITE VEGETABLE BROTH<\/p>\n
Ingredients for 1 litre<\/p>\n
Net Qty<\/p>\n
1 litre \u00a0 WATER<\/p>\n
5, 100g CARTOTS<\/p>\n
5.950g GOLDEN ONIONS<\/p>\n
2,550g Green celery<\/p>\n
2,550g LEEKS<\/p>\n
Peel and cut the onion in half and lightly brown it on the bottom of a pan.<\/p>\n
Cut up the remaining vegetables.<\/p>\n
In a saucepan with cold water, combine the ingredients and bring to the boil.<\/p>\n
Cook for 25 minutes and leave to rest for 20 minutes, adjust the flavour.<\/p>\n
Chill to +3\u00b0C and store for use.<\/p>\n
FREGULA
\nClean and cut the mushrooms.<\/p>\n
Cook the mushrooms in a pan with oil and garlic, salt and pepper.<\/p>\n
In a saucepan, cook the crumbled sausage in oil.<\/p>\n
Add the fregola and moisten with broth.<\/p>\n
Continue cooking and add the mushrooms.<\/p>\n
When cooked, cream with cheese and butter and add a few pieces of sausage previously pan-roasted.<\/p>\n