INSPIRATION
This recipe draws its breath from the ancestral traditions of Sardinia and the legendary spirit of Grazia Deledda, whose lyrical power bestowed voice and soul upon an entire land.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Fregula
Vegetable broth
Kid goat rennet
Butter
Finely minced mutton
Laurel powder
Olive oil
Salt and pepper
240 g
To taste
25 g
12 g
50 g
To taste
To taste
To taste
CURATION
For the fregula, kid goat rennet and beaten mutton
Introduce the fregula to the pan, toasting it gently with oil for approximately one to two minutes; once ready, bathe it in the vegetable broth, letting it simmer for some ten minutes; upon completing the cook, cream it with the kid goat rennet and butter, adjusting with salt and pepper; pour onto the plate, gently crowning it with the beaten mutton and a final dusting of bay leaf powder.
INSPIRATION
This recipe draws its breath from the ancestral traditions of Sardinia and the legendary spirit of Grazia Deledda, whose lyrical power bestowed voice and soul upon an entire land.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Fregula
Vegetable broth
Kid goat rennet
Butter
Finely minced mutton
Laurel powder
Olive oil
Salt and pepper
240 g
To taste
25 g
12 g
50 g
To taste
To taste
To taste
CURATION
For the fregula, kid goat rennet and beaten mutton
Introduce the fregula to the pan, toasting it gently with oil for approximately one to two minutes; once ready, bathe it in the vegetable broth, letting it simmer for some ten minutes; upon completing the cook, cream it with the kid goat rennet and butter, adjusting with salt and pepper; pour onto the plate, gently crowning it with the beaten mutton and a final dusting of bay leaf powder.
INSPIRATION
This recipe draws its breath from the ancestral traditions of Sardinia and the legendary spirit of Grazia Deledda, whose lyrical power bestowed voice and soul upon an entire land.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Fregula
Vegetable broth
Kid goat rennet
Butter
Finely minced mutton
Laurel powder
Olive oil
Salt and pepper
240 g
To taste
25 g
12 g
50 g
To taste
To taste
To taste
CURATION
For the fregula, kid goat rennet and beaten mutton
Introduce the fregula to the pan, toasting it gently with oil for approximately one to two minutes; once ready, bathe it in the vegetable broth, letting it simmer for some ten minutes; upon completing the cook, cream it with the kid goat rennet and butter, adjusting with salt and pepper; pour onto the plate, gently crowning it with the beaten mutton and a final dusting of bay leaf powder.