FREGOLA SUMMER SALAD
Ingredients to choose
For 10 serves
  • MINT
    6 g
  • SALT AND PEPPER SEASONING
    as required
  • FREGOLA PASTA
    1 Kg
  • FISH GRANULAR SEASONING
    30 g
  • LA CROCCANTE VEGETABLES MIX
    50 g
  • YELLOWFIN TUNA O.O.FIRST CHOICE
    10 g
  • EXTRA VIRGIN OLIVE OIL
    12 g
  • CHERRY TOMATOES
    10 g
How to prepare it
PREPARATION TIME: 40 minutes
1. Dissolve 30 g of granular fish seasoning in 3 l of boiling water.
2. Cook the fregola in this boiling broth.
3. At ¾ of the cooking time, remove the fregola and plunge it in iced water for a few seconds.
4. Cut the cherry tomatoes into quarters and dress with extra virgin olive oil and chopped mint.
5. Add the well drained tuna and La Croccante to the fregola.
6. Add the dressed cherry tomatoes, mix gently and add salt if needed.
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