Fregula is one of those ingredients that instantly feels like home. Today, I’m offering it in a super tasty version, with mushrooms and sausage: a rich, creamy dish perfect for autumn or winter lunches. It is quick to prepare but wins everyone over at the first taste!
I like my Fregula cooked risotto-style and not too dry. But you can customize it as you prefer. And if you want other ideas with Fregula, I’ll leave them below, all very easy and delicious.
- STUFFED VEGETABLES WITH SARDINIAN FREGULA IN AIR FRYER: tasty, light, and very easy
- SARDINIAN FREGULA ALLA CARLOFORTINA WITH PESTO, TUNA, AND CHERRY TOMATOES: the summer recipe from the heart of Sardinia
- SARDINIAN FREGULA WITH TUNA: simple and tasty
- SARDINIAN FREGULA with artichokes and sausage
- Fregula with clams
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 12.35 oz medium Sardinian fregula
- 2 cloves minced garlic
- 1 bunch chopped parsley
- 1 qt vegetable broth
- 1 sachet saffron
- 10.58 oz Pleurotus mushrooms (or what you have)
- 10.58 oz fresh pork sausage
- to taste oil and salt
Tools
- Wok
- Ladle
Steps
In the wok, add the oil and sauté the minced garlic and parsley for 3 minutes.
Add the sausage and cook for 5 minutes.
Add the cleaned and chopped mushrooms and cook for another 5 minutes, stirring occasionally.
Add the fregula, toast for a few minutes, then cook for the time indicated on the package, stirring and adding vegetable broth occasionally.
Add the saffron 5 minutes before the cooking time is over.
You can use mixed mushrooms or just porcini, add a touch of cream for a creamier version, or a pinch of chili pepper for character. And if there’s any left over… it’s even better the next day!
