SARDINIAN FREGOLINA FLAN ON A BRIGANTE FONDUE WITH SAFFRON AND BLACK PEPPER
Discover how to prepare delicious artichoke cubes infused with onion, boiled in lemony water for a tasty treat. Perfect for appetizers or salads!
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Cooking tools:
- Blender
- Kitchen scale
- Mould
- Oven
- Stove
- Chef's knife
- Cutting board
- Pot
- Skillet
- Saucepan
- Mixing bowl
- Wooden spoon
- Grater
- Soup bowl
- Plate
Ingredients
- Fregola 200 g
- Cream 159 cl
- Eggs 2
- Gran Pecorino Riserva 100 g
- Courgette flowers 6 + s many as needed to cover the moulds
- Fresh sausage 150 g
- Onion 1
- White wine 20 cl
- Brigante with Saffron and Black Pepper 300 g
- Vegetable broth 1 l
- Milk 200 cl
- Oil to taste
- Salt to taste
- Pepper as needed
- Dried tomato 2 pieces
- Marjoram to taste
- Lemon 1
- Spiny artichokes 3
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