Fregola with mushrooms, potatoes, and sun-dried tomatoes is a warm and tasty first course for the coldest season. Fregola is a type of pasta typical of Sardinia made with semolina and water, its original recipe includes a seafood sauce, but it can actually be paired with other ingredients like legumes and vegetables. I made this recipe again after many years, and I must say I remembered its taste well. The combination of these ingredients makes it special: the delicate flavor of cardoncelli mushrooms and the intense flavor of porcini, the sweet taste of sun-dried tomatoes, and the potatoes that make it creamier… you have to taste it!!! This pasta shape could be made at home, but to make the preparation easier, I bought it ready. Try it now, and you’ll taste its goodness!!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.1 lbs fregola
- 9 oz potatoes
- 10.5 oz cardoncelli mushrooms
- 1.4 oz dried porcini mushrooms
- 2.1 oz sun-dried tomatoes
- salt to taste
Tools
- Pot
Steps
Start by preparing the vegetable broth and soak the porcini mushrooms for 30 minutes. Then rinse the sun-dried tomatoes, clean the cardoncelli mushrooms, and peel the potatoes.
Drain the porcini mushrooms and cut everything into not too large pieces.
In the pan, heat the oil well and start adding all the ingredients with a ladle of broth. Cover and cook for 15 minutes.
Then add the fregola to the sauce, mixing everything well, and cover with the broth. Cook over low heat, continually adding broth as needed and stirring frequently until cooked. It will take about 20 minutes.
At the end of cooking, taste for salt and sprinkle with a handful of chopped parsley.
The fregola with mushrooms, potatoes, and sun-dried tomatoes is ready!
Fantastic succulent dish.
Storage
Fregola should be consumed immediately, otherwise the liquids will be absorbed, and it will dry out too much. If there’s any leftover, save a bit of broth to soften everything again.
