Sardinian Fregola Pasta with Vegetables, Curry and Raisins

A dish that blends Sardinian tradition with exotic flavors. Fregola, the typical small, round Sardinian pasta, combines with fresh vegetables, raisins, and a delicate hint of curry, creating a harmonious balance of Mediterranean and spiced tastes. A recipe that reflects the passion for authentic cuisine and the creativity of our dishes.

1) In a non-stick pan bring 700 ml of water to a boil with 2 tablespoons of extra virgin olive oil.
2) Pour the contents of the bag, cover, and cook over medium-low heat for 14 minutes, stirring occasionally. Add more water if necessary. Remove the lid and continue cooking for 2 minutes or more until the water is almost completely absorbed and the sauce is creamy.
3) Season with salt, add extra virgin olive oil and let rest for 1 minute before serving.

Add 1/4 cup of white wine to the boiling water. While cooking, add 80 grams of ground pork or diced chicken breast.

Pasta (durum wheat semolina, water) 87.5%, vegetable broth (salt, vegetable protein broth extract (soy and corn), dehydrated vegetables in varying proportions (potato, carrot, onion, garlic, parsley, celery, tomato), corn oil), raisins 2.5%, tomato, curry 2%, onion, garlic, leek, turmeric, coconut flour, celery, carrot, chives, extra virgin olive oil, black pepper. May contain traces of: other cereals containing gluten, almonds, hazelnuts, tuna, mustard, cuttlefish, eggs. Contains no added glutamate, chemicals, or animal derivatives.

ENERGY: 1438 KJ / 340 KCAL, FAT: 2.5 G, OF WHICH SATURATES: 1.1 G, CARBOHYDRATE: 65.4 G, OF WHICH SUGARS: 5.7 G, PROTEIN: 12.3 G, FIBRE: 4.7 G, SALT: 2.3 G. |