Quick and light recipe for white fregola: an alternative and super delicious creamy first course, inspired by Sardinian tradition but prepared in a few minutes with ricotta, capers, and anchovies.
Cook the fregola in plenty of salted water for 10 minutes.
Drain the fregola; if you are not dressing it immediately, rinse it under cold running water and toss it with a little oil to prevent it from sticking.
Meanwhile, in a non-stick pan, add the ricotta, 2 tablespoons of oil, the capers, and the anchovies previously rinsed of salt and chopped.
Mix quickly, add a tablespoon of water and combine with the fregola.
Sauté for a few minutes until you get a cream.
Serve the fregola hot to keep it super creamy.
Store for a maximum of 24 hours in the refrigerator
To serve: a drizzle of raw extra virgin olive oil, a few capers, and some valerian leaves for decoration.
Italy, Sicilia
