Wed, 15 November 2023
INGREDIENTS:
300 Gr Fregula Sarda
120 gr Mixed Mushrooms
150 gr Guanciale, diced
2 carrots, peeled and sliced
3 Celery stalks, diced
2 shallots, diced
Rosemary, thyme
Olive Oil
White Wine
300 ml Chicken Stock
3-4 cooked Chestnuts
INSTRUCTIONS:
To start, pre-cook the Fregula I plenty of salt water like you would do with pasta; keep it al dente.
In a pot, add some oil over medium heat, add the guanciale, cook 4 minutes then add the carrot, celery and shallot.
Remove all from the pot, add a little more oil and cook the mushrooms; put back the rest with the mushrooms and deglaze with the white wine.
Add the Fregula, Thyme and Rosemary and the chicken stock.
Cook for about 20 minutes in the Oven at about 150 C. When ready, serve on deep plates and grate on top the cook chestnut and add a little bit of Extra Virgin Olive Oil.
