Ingredientsserves 4 Personen
|250 g||Fregola Sarda tostata (little balls of Durum wheat semolina)|
|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|
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.