Fregola sarda with asparagus on burrata

Fregola sarda with asparagus on burrata

Total: 35 min. | Active: 35 min.
Nutritional value / person: 812 kcal
, Fat: 38 g
, Carbohydrate: 84 g
, Protein: 30 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To cook the asparagus

1 tbsp salt
1 tbsp sugar
1 tbsp butter
2 litres water, boiling
400 g green asparagus, lower third peeled

Fregola sarda

400 g fregola sarda (e.g. Fine Food)

Asparagus salad

3 tbsp condimento bianco (white balsamic vinegar) (e.g. Fine Food)
3 tbsp olive oil with basil (e.g. Fine Food)
½ tsp salt
100 g green asparagus, lower third peeled, shaved into long strips using a peeler
1 spring onion incl. green part, greens finely chopped
1 tbsp chives, finely chopped

To serve

2 burrata (e.g. Fine Food, each approx. 150 g)
2 tbsp olive oil with basil (e.g. Fine Food)
80 g cured ham in slices (e.g. Ibérico de Bellota Reserva)
2 tbsp pine nuts, toasted
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How it's done

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To cook the asparagus

Add the salt, sugar and butter to the boiling water, add the asparagus, return to the boil. Remove the pan from the heat, cover and leave to infuse for approx. 10 mins. Remove the asparagus, drain.

Fregola sarda

Return the cooking water to the boil, add the pasta and cook until al dente, drain. Cut off the asparagus tips, set aside, cut the rest into cubes and mix in with the pasta.

Asparagus salad

Combine the condimento and oil, season with salt. Add the asparagus strips, spring onion greens and chives along with the reserved asparagus tips, mix.

To serve

Tear apart the burrata, mix with the oil. Mix ¼ of the burrata with the fregola sarda, plate up the remainder of the burrata. Using a round cutter, arrange the fregola sarda on top, press down gently, remove the cutter. Serve the asparagus salad on top of and next to the fregola sarda, garnish with the cured ham and pine nuts.

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