FREGULA WITH GREY MULLET ROE, SAFFRON AND OLIVE OIL
Available in our online shop recipe pack:
Serves 4
Ingredients:
400g of Sardinian fregula
fruity extra virgin olive oil (to taste)
150g of fresh onion
0.15g of saffron threads
60g of grated grey mullet roe (bottarga)
sea salt (to taste)
thinly sliced bottarga (to taste)
fresh parsley (to taste).
Method:
finely cut the onion
saute’ the onion with the extra virgin olive oil till light brown
add the saffron (to taste)
grate 60g of grey mullet roe (bottarga)
bring 4 litres of salted water to the boil
add 400g of fregula
cook for 10 minutes, stir a couple of times throughout cooking
drain the fregula
add 60g of the grated grey mullet roe (bottarga)
mix well
place the fregula inside a plate
add the bottarga cut in thin slices (to taste)
Add fresh parsley (to taste)
Recipe box is packed with:
500g of Sardinian fregula
250ml of fruity extra virgin olive oil
110-140g (1 whole) grey mullet roe (bottarga)
0.33g of saffron threads