John Myers
Fregola Sarda Tostada with Swiss Chard, Bacon, Salcicca and Sun-dried Tomatoes
The perfect fregola sarda tostada with swiss chard, bacon, salcicca and sun-dried tomatoes recipe with a picture and simple step-by-step instructions.
- 250 g Fregola Sarda tostada available from Amazon
- 0,5 piece Swiss chard fresh
- 3 piece Tomatoes dried in oil
- 100 g Diced Bacon
- 3 piece Salsicce (Italian sausages, 150 g each)
- 100 g Grated pecorino
- 4 piece Spring onions fresh, cut
- 3 piece Garlic cloves chopped
- 8 tablespoon Extra virgin olive oil
- 4 Stems Chopped mint
- 0,1 g Saffron threads
- 0,5 liter Vegetable broth hot
- 0,5 liter White wine dry
- Pepper from the grinder
- Salt
- Chilli from the mill
- Fry the salsicce and bacon in olive oil over medium heat. Then sauté the onions and garlic vigorously. Then add the Fregola Sarda until the pasta balls turn slightly brown. Add the chopped vegetables (Swiss chard, sun-dried tomatoes). Then gradually add the vegetable broth and the wine and simmer for about 30 minutes. Add the saffron. In between, if necessary, pour in a little more water and stir – as with risotto. At the end of the cooking time, fold in the mint and grated pecorino cheese and simmer for another 1 minute. Season with pepper, salt and chilli to taste.
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