- 320gr fregola
- 300gr sausage
- 300gr mushrooms
- 2 spoons of tomato paste
- Parmigiano Reggiano
- Vegetable stock
- 1 garlic clove
Peel the sausage and roast it in a pan until it has browned. Put it aside.
In the same pan, sauté the mushrooms with a drizzle of oil, the minced garlic, and the chopped parsley for 3-4 minutes. Put them aside.
In the same pan, toast the fregola for 1 minute and then cook it like a risotto, slowly adding the stock.
Halfway through the cooking add the tomato paste. Finally, add the sausage the mushrooms and some Parmigiano Reggiano.
Blend all the ingredients and serve your fregola.