Fregula is one of those ingredients that immediately 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’s quick to prepare but wins everyone over at the first taste!
I like my Fregula like a risotto and not too dry. But you can customize it however you like. And if you want more ideas with Fregula, I’ve left them below, all very easy and delicious.
- STUFFED VEGETABLES WITH SARDINIAN FREGULA IN AIR FRYER: tasty, light, and super easy
- SARDINIAN FREGULA ALLA CARLOFORTINA WITH PESTO, TUNA, AND 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
- 12.3 oz medium Sardinian fregula
- 2 cloves minced garlic
- 1 bunch chopped parsley
- 1 quart vegetable broth
- 1 packet saffron
- 10.6 oz Pleurotus mushrooms (or whatever you have)
- 10.6 oz fresh pork sausage
- as needed 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, and then cook according to the package instructions, stirring and adding vegetable broth occasionally.
When there are 5 minutes left of cooking, add the saffron.
You can use mixed mushrooms or just porcini, add a touch of cream for a creamier version, or a pinch of chili pepper for more flavor. And if there’s any left over… it’s even better the next day!
