Tomato sauce, orange caviar, muscovado sugar and fregola
Difficulty Difficult
|
Preparation  60 min
|
Servings for  4 people
|
Chef Davide Oldani
Ingredients
For the fregola:
300 g fregola
50 g butter
80 g grated Grana Padano
2 g salt
1 g white wine vinegar
For the sauce:
200 g datterino tomato juice
1 g salt
20 g extra virgin oil
For the finishing:
80 g trout caviar
10 g muscovado sugar
Preparation
For the fregola:
heat the fregola in a saucepan, add the salt and cook, adding boiling water little by little.
Leave to dry, remove from the heat and add the butter, Grana Padano and vinegar. Divide the fregola into buttered disposable molds. Keep warm.
For the sauce:
reduce the tomato juice by 2/3, add the extra virgin olive oil and salt.
For the finishing:
arrange the fregola in the center of the plates, then the sauce and finally the caviar and sugar
Related recipes
|
Difficulty |
Preparation |
Servings for |
Baked meatloaf
|
Difficulty |
Preparation |
Servings for |
Slow cooked haddock, saffron and Grana Padano fondue
|
Difficulty |
Preparation |
Servings for |
Baked savoury pancakes with asparagus and Grana Padano
|
Difficulty |
Preparation |
Servings for |
Crispy Grana Padano Fried Polenta with Crispy Sage
←
→
