Fregula risotto made with peppers, thyme and sour cream. Did I mention how much I love Sardinia and its products: this dish is inspired by Sardinian cuisine in the’main ingredient, but then I used my creativity. I used saffron fregula, I treated as a risotto. I accompanied the fregula with yellow pepper and thyme and garnished with sour cream and a slightly spicy red pepper sauce. If you don't know what’ it's the Sardinian fregula, take a look at the Video preparation of Sardinian fregula, I shot a nice Seventh St. Peter's bakery, in Sardegna.
To make the pepper-infused fregula, instead of the’oil I used the food cocoa butter: This is the fat contained in cocoa pods, natural and rich in fatty acids, has a high smoke point and is suitable to prepare both sweet and savoury. Obviously, alternatively you can safely replace cocoa butter with regular butter or extra virgin olive oil. If you love Sardinian cuisine, have a look at all my SARDINIAN RECIPES, from seadas to macaroons and my RECIPES WITH SARDINIAN FREGULA. Have a nice day!
FREGULA RESTATA TO PEPERONI, TIMO AND PANNA ACIDOPrint This
- 350 grams of fregula
- 2 yellow peppers
- 1 red bell pepper
- 4 tablespoons sour cream (if you want to do it yourself click here on the basics for the recipe)
- fresh thyme as required
- a golden onion small
- a clove of garlic
- 4 bars of cocoa butter or extra virgin olive oil, to taste
- extra virgin olive oil for the sauce of red pepper as required
- 30 grams of shredded PDO parmigiano Reggiano
- sweet or spicy paprika as required
- 1 liter of vegetable broth or chicken light
- half a glass of dry white wine
- salt and pepper
- 20 grams of butter
Preheat the oven at 200 degrees. Wash the peppers, dry them carefully and wrap completely in aluminum foil. Put them on a baking tray and bake for 20-25 minutes. Once baked, Let them cool still wrapped in aluminum, then peel them, remove all the seeds and make them into pieces bearing the yellow peppers from the red ones.
For fregula risottata, Finely chop the onion: in a saucepan melt the butter and let wither the onion together with the whole garlic clove. When the onion is golden, remove the garlic and add the diced yellow peppers. Let them season a minute and then join the fregula. Make toast like a risotto and deglaze with white wine. Season with salt, pepper, Add the thyme and add slowly the vegetable stock carrying the cooked fregola.
While the fregula cooks blend the red pepper with olive oil just enough to obtain a homogeneous emulsion and dense, then season with salt and paprika.
Once the fregula is cooked and has assumed the appearance of a risotto, thick and creamy, mantecarla with butter and Parmesan cheese and serve with a generous dollop of sour cream and red pepper cream. Decorate with a sprig of thyme and serve.
THE PAIRING: We suggest “Cantavigna” a sparkling Rosé produced in the countryside of Alghero from Cantina Santa Maria La Palma: a cheerful wine, fruity and fragrant.