Ingredients for 4 people:
- 140 g. of toasted large Sardinian fregola
- 100 g. of porcini mushrooms
- 2 artichokes
- half onion
- a clove of garlic
- dried tomato
- chilli
- a glass of white wine
- 600 g. of water or broth
- extra virgin olive oil
- salt
- pepper
Preparation:
This tasty recipe combines the flavors of the earth with those of the forest. Fresh artichokes are combined with porcini mushrooms to create a unique and delicious dish.
To prepare this tasty dish of fregola with artichokes and mushrooms, start by carefully cleaning the artichokes by removing the tough outer leaves, the stem and the thorns, leaving only the clean artichoke heart. Once cleaned, cut the artichoke hearts in half and then into thin slices. Chop the onion, garlic, chilli pepper and sun-dried tomato and set aside. Clean the porcini mushrooms and cut them into small pieces. If you don’t have fresh porcini mushrooms available, you can use frozen ones.
In a large pan with a lid, pour three tablespoons of extra virgin olive oil together with the chilli pepper and onion. After a few minutes, add the garlic and let it evaporate with the white wine, being careful not to let it burn.
Once the wine has evaporated, add the artichokes with the dried tomatoes and brown them over high heat for about three minutes. Subsequently, blend again with the white wine and lower the flame. Add the salt and pepper and cover with a lid until the artichokes have softened.
Add the mushrooms and continue cooking for about four minutes. Subsequently, pour 600 grams of already hot broth or salted water and bring everything back to the boil.
At this point, pour the fregola into the pan and cook until al dente. If necessary, add a little hot water to prevent it from being too dry. Stir frequently with a wooden spoon to prevent the fregola from sticking to the bottom.
Finally, serve this dish hot, which thanks to the delicacy of the artichokes and mushrooms, will have a unique and irresistible flavour. To fully enjoy it, we suggest combining a dry and fragrant white wine such as Nuragus from Cagliari with fruity and aromatic hints, or with a Muller Thurgau from South Tyrol with an aromatic and lively bouquet.
Enjoy your meal!
