Fregola with Coraya sea sticks and datterini, a light and fragrant Mediterranean first course. It combines the tradition of Sardinian fregola with the freshness of datterini and the sea flavor of ready fish sticks.
Cook the fregola in plenty of salted water following the cooking times indicated on the package.
Meanwhile, sauté the chopped onion in a pan with a drizzle of extra virgin olive oil until it turns golden.
Add the washed and halved datterini, basil leaves, and the sea sticks cut into rounds.
Cook for a few minutes until the datterini soften.
Drain the fregola and toss it in the pan with the sauce for a few minutes.
Serve with a drizzle of raw oil and a fresh basil leaf. Ideal also as a cold dish.
Pan
Pot for cooking pasta
Colander
Store in the refrigerator for a maximum of 24 hours
How to serve: as a single dish.
Italy
| Energy (kcal) | 115.36 |
| Carbohydrates (g) | 26.2 |
| of which Sugars (g) | 26.2 |
| Fat (g) | 0.38 |
| of which Saturates (g) | 0.07 |
| Protein (g) | 2.64 |
| Fiber (g) | 1.52 |
