Quick and light white fregola recipe: a creamy, alternative and super tasty first course, inspired by Sardinian tradition but prepared in just a few minutes with ricotta, capers and anchovies.
Cook the fregola in plenty of salted water for 10 minutes.
Drain the fregola; if you are not dressing it right away, rinse it under cold water and season with a little oil so it doesn't stick.
Meanwhile, in a non-stick pan, pour in the ricotta, 2 tablespoons of oil, the capers and the anchovies previously rinsed of salt and chopped.
Stir quickly, add a spoonful of water and add the fregola.
Toss for a few minutes until creamy.
Serve the fregola hot to keep it extra creamy.
Non-stick pan
Pot for cooking pasta
Colander
Store in the refrigerator for a maximum of 24 hours
To serve: a drizzle of extra-virgin olive oil raw, a few capers and a few valerian leaves for decoration.
Italia, Sicilia
| Energy (kcal) | 237.13 |
| Carbohydrates (g) | 34.66 |
| of which sugars (g) | 3.18 |
| Fat (g) | 6.17 |
| of which saturates (g) | 3.56 |
| Protein (g) | 10.72 |
| Fibre (g) | 1.25 |
| Salt (g) | 0.06 |
