It is an autumn first course with a delicate and enveloping flavor. The sweetness of the pumpkin combines with the softness of the potatoes, creating a natural cream that coats the fregola grains. Simple yet full of flavor, it is perfect for cold days. A genuine dish that captures all the warmth of Sardinian cuisine
Peel the pumpkin and potatoes, then cut them into very small cubes (1cm)
2
In a large pot, heat the oil with the finely chopped shallot. Let it soften over low heat for 5 minutes until it becomes translucent
3
Add the cubes to the pot, stir well, and let them cook for 5–6 minutes. Add a ladle of broth and cover with a lid
4
When the vegetables begin to soften, add the fregola. Continue cooking, adding hot broth a little at a time, stirring often
5
Cook for about 15–18 minutes, until the fregola is al dente and the pumpkin and potatoes have completely melted. Adjust with salt and plate, garnishing with a few fresh oregano leaves
Cost
It is an inexpensive dish made with simple, seasonal ingredients. Pumpkin and potatoes are easy to find and low-cost, making it perfect for a tasty yet affordable meal
Health
This dish is light, rich in fiber and vitamins thanks to the pumpkin and potatoes. It provides energy without being heavy and can be made even healthier by reducing fat or using whole-grain fregola. A perfect balance between taste and well-being
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