Ingredients
- 400 gr of Sardinian fregola
- 1 jarBaby octopus
- 150 gr of three-flavour pitted olives
- 12 fresh cherry tomatoes
- Lemon oil
Preparation of the recipe
1
Cook the fregola in boiling salted water
2
Then cool it in cold water and dress it while cold with olives and cherry tomatoes previously seasoned with salt, pepper, and lemon oil.
3
Plate the fregola, garnish with the baby octopuses, and finish with a drizzle of lemon oil.
