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.
Step 1 of 6: Cook the fregola in plenty of salted water for 10 minutes.
Step 2 of 6: 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.
Step 3 of 6: 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.
Step 4 of 6: Stir quickly, add a spoonful of water and add the fregola.
Step 5 of 6: Toss for a few minutes until creamy.
Step 6 of 6: Serve the fregola hot to keep it extra creamy.
Recipe by
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.
In summary: Not suitable for vegans · Not suitable for vegetarians · Contains lactose · Allergens detected: Gluten, Fish, and Milk
| Average values | Per serving132 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 1,305 kJ312 kcal | 992 kJ237 kcal |
| Fat | 8.11 g | 6.17 g |
| of which saturated fatty acids | 4.68 g | 3.56 g |
| Carbohydrates | 45.58 g | 34.66 g |
| of which sugars | 4.18 g | 3.18 g |
| Fibre | 1.64 g | 1.25 g |
| Protein | 14.1 g | 10.72 g |
| Salt | 0.09 g | 0.07 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. If you notice anything unusual, write to us at info@foodiecooklab.it.
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