CREATIVE
SARDINIAN FREGOLINA FLAN ON A BRIGANTE FONDUE WITH SAFFRON AND BLACK PEPPER
The protagonist of this recipe: Brigante with Saffron and Black Pepper
Ingredients
6 people- Fregola 200 g
- Cream 159 cl
- Eggs 2
- Gran Pecorino Riserva 100 g
- Courgette flowers 6 + s many as needed to cover the moulds
- Fresh sausage 150 g
- Onion 1
- White wine 20 cl
- Brigante with Saffron and Black Pepper 300 g
- Vegetable broth 1 l
- Milk 200 cl
- Oil to taste
- Salt to taste
- Pepper as needed
- Dried tomato 2 pieces
- Marjoram to taste
- Lemon 1
- Spiny artichokes 3
Method
Clean the artichokes keeping the second and third crown of leaves and boil them in water with lemon juice. Then cut them into cubes. Mince the onion.
Brown the onion, dried tomato, chopped sausage and heart of artichokes in a pan with olive oil, then blend with wine.
Add the fregola and continue cooking with broth, season with salt and pepper and add 100 g of grated Gran Pecorino cheese and marjoram leaves.
Combine cream and eggs and mix everything together.
Line a mould with the courgette flowers, pour the fregola and bake in the oven at 180° for 12 minutes.
Fondue
Take the Brigante cheese with saffron and black pepper and cut it into pieces, then melt it over low heat with milk and put it in a soup bowl.
Plate up to serve at the table, start with an abundant spoonful of fondue, then place the flan above. Finish with fresh herb leaves and a drizzle of oil.
RECIPE BY: Luisa Bayre and her staff
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