Sardinian fregula creamed with pea cream, Provolone Valpadana DOP and seasoned pork loin powder
The recipe was created and edited by Chef Carmine Fedele Brutto
Ancient noble, versatile and unique pasta, Fregula is a true delicacy with deep Sardinian roots, ideal for all dietary needs.
For the preparation of 4 dishes you need:
320 g of Sardinian Fregula
240 g of peas
About 80 g of cured pork loin from Salumificio La Rocca
About 60 g of grated Provolone Valpadana PDO
Thin slices of Provolone for the garnish
Half a white onion
A knob of butter
EVO oil, salt, black pepper to taste
First, in a large pan, let the minced white onion gently wilt with a drizzle of extra virgin olive oil, then add the peas and cook, gradually adding ladles of hot water.
When cooked, set aside 1/3 of the peas and with the rest, prepare a soup, with the help of an immersion blender, adding a drizzle of extra virgin olive oil to the mixture.
We flavor everything with a pinch of black pepper and season with salt.
In a non-stick frying pan, let the thin slices of seasoned pork loin toast over medium heat, without adding fat, then chop finely, to obtain a powder.
At this point, we boil the fregula in plenty of boiling salted water, drain it al dente and finish cooking in a pan with the pea cream.
Off the heat, stir in the grated provolone, a knob of butter and add the remaining peas, mix well and let it rest for a few moments.
We serve by placing the fregula in the center, complete with the slices of provolone and the seasoned pork loin powder. We serve and enjoy!
