Fregola sarda in risotto Ingredients: 1- onion - 1 tablespoon of - olive oil - 1 sprig of - thyme - 0.5 bunch of - parsley - 1 pinch of - Espelette pepper salt pepper - 400 g of - fregola sarda - 1 kg of - clams - 100 g of - tomatoes candied in oil - 30 cl of - white wine 80 cl of broth - 2 cloves of garlic.
Utensils: 1 frying pan - 1 frying pan -
Total time:
1h05
Preparation:
15 min -
Cooking:
50min
Phase 1
Wash the clams carefully. Peel and finely slice the onion and garlic cloves. Cut the candied tomatoes into small pieces.
Phase 2
In a frying pan, brown the onion with a little oil.
Phase 3
Once the onion is soft, add the fregola sarda and mix well to prevent it from sticking and leave to brown for 5 minutes.
Phase 4
Add 20 cl of white wine in two batches, letting the fregola sarda absorb before adding again. Mix well. Add the thyme and candied tomatoes. Mix.
Phase 5
Add a third of the broth and stir until the broth is completely absorbed. Repeat the operation with the remaining broth, making sure that all the broth is absorbed before adding more. Add the Espelette pepper.
Phase 6
In a second pan, brown the garlic cloves with a little oil. Add the clams, chopped parsley and 10 clof white wine. Cover and let cook. The clams should open, then they are cooked.
Phase 7
Add the clams to the frying pan with the fregola sarda, sprinkle with the previously filtered cooking juice. Season with salt and pepper and cook for another 5 minutes, stirring gently.
Phase 8
Leave to rest for 2 minutes, covered.
Phase 9
Serve hot.
Utensils: 1 frying pan - 1 frying pan -
Total time:
1h05
Preparation:
15 min -
Cooking:
50min
Phase 1
Wash the clams carefully. Peel and finely slice the onion and garlic cloves. Cut the candied tomatoes into small pieces.
Phase 2
In a frying pan, brown the onion with a little oil.
Phase 3
Once the onion is soft, add the fregola sarda and mix well to prevent it from sticking and leave to brown for 5 minutes.
Phase 4
Add 20 cl of white wine in two batches, letting the fregola sarda absorb before adding again. Mix well. Add the thyme and candied tomatoes. Mix.
Phase 5
Add a third of the broth and stir until the broth is completely absorbed. Repeat the operation with the remaining broth, making sure that all the broth is absorbed before adding more. Add the Espelette pepper.
Phase 6
In a second pan, brown the garlic cloves with a little oil. Add the clams, chopped parsley and 10 clof white wine. Cover and let cook. The clams should open, then they are cooked.
Phase 7
Add the clams to the frying pan with the fregola sarda, sprinkle with the previously filtered cooking juice. Season with salt and pepper and cook for another 5 minutes, stirring gently.
Phase 8
Leave to rest for 2 minutes, covered.
Phase 9
Serve hot.