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Discover the recipe for fregula with artichokes and bottarga, a rich dish that will take you straight to Sardinia.
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: Clean the artichokes by rubbing your hands with lemon to prevent them from turning black, then immerse them in water with lemon juice.
Step 2 of 6: Remove the tough outer leaves of the artichokes until you reach the tender heart, trim the tips and shorten the stem to 3-4 cm, then slice them.
Step 3 of 6: Soften the garlic in a pot with extra-virgin olive oil, add the drained artichokes and cook covered for 10 minutes.
Step 4 of 6: Add the fregula, stir and start cooking, adding a little boiling vegetable broth or water at a time.
Step 5 of 6: Cook the fregula for about 20 minutes, stirring and adding broth when needed, until you get a risotto-like consistency.
Step 6 of 6: Serve the hot fregula on individual plates, grating mullet bottarga or pecorino on top to taste.
In summary: Not suitable for vegans · Not suitable for vegetarians · To be checked for pescatarians · Lactose to be checked · Allergens detected: Gluten, Fish, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving271 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 1,488 kJ356 kcal | 549 kJ131 kcal |
| Fat | 3.01 g | 1.11 g |
| of which saturated fatty acids | 0.65 g | 0.24 g |
| Carbohydrates | 62.41 g | 23.03 g |
| of which sugars | 6.48 g | 2.39 g |
| Fibre | 10.03 g | 3.7 g |
| Protein | 15.77 g | 5.82 g |
| Salt | 0.24 g | 0.09 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
