Fregola sarda with dried tomatoes

Ingredients for 4 servings:

• 200 g Fregola Sarda
• 1 shallot(s)
• 1 garlic clove(s)
• 4 tbsp olive oil
• 50 ml white wine
• 400 ml vegetable stock
• 50 g Parmesan, grated
• salt and pepper
• 6 tomatoes, dried
• 2 tbsp dried herbs, e.g. parsley, tarragon, chervil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Toasted pasta barley from Sardinia that can be prepared like a risotto.

Finely dice the shallot and garlic and sauté in 2 tablespoons of hot olive oil until translucent. Add the fregola and fry briefly. Deglaze with the white wine and reduce the mixture. Pour in enough vegetable stock to cover the entire dish. Reduce the mixture again and repeat this process until the fregola is cooked al dente. Add the grated Parmesan cheese, the remaining olive oil, and the chopped sun-dried tomatoes. Season to taste with salt and pepper. Finally, stir in the finely chopped herbs.