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Fregola sarda with mushrooms and tomatoes
20 m active | 20 m total
Nutrition facts per serving:
  • Energy in kcal about 857
  • Fat about 37g
  • Carbohydrates about 98g
  • Protein about 27g
This is needed
This is needed for 2 people
Sauce
  • 2 dl water
  • 15 g dried porcini mushrooms
  • 1 tbsp olive oil
  • 1 garlic clove, squeezed
  • 0.25 tsp salt
  • 100 g dried tomatoes in oil, Tomaten grob geschnitten, 3 EL Öl aufgefangen
  • a little pepper
  • 2 tbsp white balsamic vinegar
Pasta
  • 200 g fregola sarda (e.g. Fine Food)
  • 1 parcel burrata piccola (approx. 200 g), drained
  • 0.5 tsp salt, boiling
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And that's how it's done
And that's how it's done
Sauce
Soak the mushrooms in water for approx. 5 mins., drain, retain the mushroom water. Roughly chop the mushrooms. Heat the oil in a non-stick frying pan. Add the garlic, tomatoes and mushrooms, fry for approx. 5 mins., stirring occasionally, then season. Pour in the mushroom water, balsamic and tomato oil, simmer for approx. 5 mins.
Pasta
Cook the pasta in boiling salted water until just al dente. Set aside approx. 100 ml of the cooking water, drain the pasta. Place 2 burrata balls and the reserved cooking water into the same pan, stir until smooth, season with salt. Add the pasta and sauce, mix and heat gently. Plate up the pasta, top with the remainder of the burrata.