Sardinian pasta in soup

Sardinian pasta in soup

Fregola Sarda in brodo

By
From
Pasta
Serves
4
Photographer
Laura Edwards

Ingredients

Quantity Ingredient
1 litre Chicken stock
or 1 litre Beef stock
150g dried fregola pasta
30g unsalted butter
50g pecorino cheese, freshly grated
2 tablespoons chopped fresh chives
a few saffron threads, (optional)
salt and pepper, to taste

Method

  1. Bring the stock to the boil in a large saucepan. Add the fregola, and cook for 12 minutes. Add the butter, the pecorino, the chives and a few saffron threads, if you like. Season to taste with salt and pepper and serve hot.

Alternative

  • If you didn’t have any fregola, you could use couscous in this simple but very warming soup. Rub some couscous together in slightly dampened hands to make imitation balls of fregola before adding to the recipe as before.
Tags:
Antonio
Carluccio
pasta
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