Fregola tostata, small, 500g
Fregola is a Sardinian specialty pasta. It is handmade from coarse semolina and then toasted to give a delightfully nutty taste. Due to the toasting the pasta balls do not become soggy but maintain the coveted al dente texture. Fregola is being seen on some of the best menus in town.
Recipe
Fregola and mushroom pottage
500g fregola
250g wild mushrooms
Lg red onion chopped,
Bunch flat leaf parsley chopped
Truffle olive oil
2 cloves garlic chopped
hot stock/bouillon
In a large saucepan add truffle olive oil and heat, add mushrooms and when they begin to give off liquid add onion and garlic and stir. Add the fregola and cover with enough stock to just cover. Stir occasionally and keep topping up with stock for 15 minutes. Continue to cook for another five minutes to allow the fregola to absorb the juices. Remove from heat and leave to stand for 5 minutes, then stir in parsley and serve. Delicious as a roast side dish or as a meal in itself.
Accessories
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Sardinian Durgali, 3.5kg, whole wheel
A rich piquant hard cheese made from whole sheep’s milk. This classic cheese is made by generations-old traditional methods which give it a fantastically complex aroma. It is excellent both as a table cheese and makes an impressive centrepiece. A Sardinian masterpiece.
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The finest Beluga Caviar that money can buy, available to you from London Fine Foods. 000 graded Beluga eggs are the largest in size with opalescent, grey-blue tints and a delightfully delicate skin that pops on the roof of your mouth with a truly 'palate-tickling' creamy after taste.
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Why not have your order 'Gift Packed' into one of our beautifully crafted (hand made) wicker hampers...
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