CREATIVE

SARDINIAN FREGOLINA FLAN ON A BRIGANTE FONDUE WITH SAFFRON AND BLACK PEPPER

MEDIUM | 30 minutes

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

1

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.

2

Brown the onion, dried tomato, chopped sausage and heart of artichokes in a pan with olive oil, then blend with wine.

3

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.

4

Combine cream and eggs and mix everything together.

5

Line a mould with the courgette flowers, pour the fregola and bake in the oven at 180° for 12 minutes.

Fondue

1

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.

2

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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