Fregola sarda with mushrooms and tomatoes

Fregola sarda with mushrooms and tomatoes

Total: 20 min. | Active: 20 min.
Nutritional value / person: 857 kcal
, Fat: 37 g
, Carbohydrate: 98 g
, Protein: 27 g


2 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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15 g dried porcini mushrooms
2 dl water
1 tbsp olive oil
1 garlic clove, squeezed
100 g dried tomatoes in oil
¼ tsp salt
a little pepper
2 tbsp white balsamic vinegar


200 g fregola sarda (e.g. Fine Food)
1 parcel Fine Food Burrata Piccola (approx. 200 g), drained
½ tsp salt, boiling
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How it's done

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Soak the mushrooms in water for approx. 5 mins., drain, retain the mushroom water. Roughly chop the mushrooms. Heat the oil in a non-stick frying pan. Add the garlic, tomatoes and mushrooms, fry for approx. 5 mins., stirring occasionally, then season. Pour in the mushroom water, balsamic and tomato oil, simmer for approx. 5 mins.


Cook the pasta in boiling salted water until just al dente. Set aside approx. 100 ml of the cooking water, drain the pasta. Place 2 burrata balls and the reserved cooking water into the same pan, stir until smooth, season with salt. Add the pasta and sauce, mix and heat gently. Plate up the pasta, top with the remainder of the burrata.

Good to know
Tip: Finely chop the thyme and mix into the sauce.

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