ONE OF OUR MOST POPULAR DISHES,
SO SIMPLE TO MAKE YET PACKED WITH FLAVOUR
1. Boil 75g per person of fregola in a generous amount of salted water for 6-7 minutes.
2. Meanwhile, cut one sausage per person into small pieces, then fry in a non-stick pan whilst breaking up with a wooden spoon. Cover with a lid and cook gently for two minutes, stirring occasionally.
3. Grate the pecorino finely.
4. Mix together the drained fregola, sausage, parsley, pecorino and lemon oil.
Contents for 2: 500g fregola pasta, 6 Tuscan sausages, lemon olive oil, pecorino Sardo and your recipe card.
Contents for 4: We’ll send you an extra 100g of pecorino.
Contents for 6: We’ll send you an extra 200g of pecorino.
You’ll need: Parsley.
Tip: Allow the fregola to cool slightly before adding your fresh parsley.
Time: 15 minutes.
Wine: We recommend A Mano Imprint Primitivo.