Käsegenuss mit Fregola Sarda Tostata, Rezept mit Käse

Fregola Sarda tostata

Our dish of Fregola Sarda tostata and «Füürtüfel» cheese will add a chic Mediterranean touch to your table! Italian fregola, made from semolina, consists of tiny balls of pasta and is not a well-known dish here in Switzerland. In contrast to other types of pasta, fregola is not dried but baked. In our recipe we serve fregola with chard, saffron, and mint – a tempting combination!

  • Main course


serves 4 Personen
250 g Fregola Sarda tostata (little balls of Durum wheat semolina)
0.5 chard
6 dried tomatoes
100 g cubes of bacon
3 Salsicce sausages (Bauernschüblig sausages, each 150g)
150 g «Füürtüfel», grated
4 fresh spring onions, sliced
3 garlic cloves, chopped
8 tbsp extra-virgin olive oil
4 stems mint leaves, chopped
0.1 g saffron strands
0.5 Liter vegetable stock, hot
0.5 Liter dry white wine (Pinot blanc)
freshly ground pepper


  1. Fry the sausage meat (remove from the skin) and bacon in olive oil over a medium heat.

    Next, sauté the onions and garlic until well done and add the Fregola Sarda until it starts to brown lightly.

    Add the finely diced vegetables (chard, dried tomatoes).

    Gradually add the vegetable stock and the wine and leave to simmer for around 30 minutes.

    Add the saffron.

    Meanwhile, keep adding a little water as necessary and stirring well – as with a risotto. At the end of the cooking time fold in the chopped mint and grated «Füürtüfel» cheese and cook for one more minute.

    Season with salt.

Cheese types used

Hintergrundbild - Füürtüfel
Käselaib «Füürtüfel»

Ready to take center stage and in no way ordinary. This is a cheese that embodies our master cheesemakers’ concentrated passion and expertise. Vibrant and ablaze with personality. A creamy cheese with three varieties of chili and pepper that demands your full attention. Our master cheesemakers’ inventiveness knows no bounds. The best bit: “Füürtüfel” unites the fiery heat of chili peppers and pepper with a heavenly silkiness. A spice-packed cheese in a league of its own!

Brioche mit Trüffel, Käserezept von Christian Kuchler
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