Recipes of the Month

Menù Speciality Food Points

01 October 2023

Fregolina Vegana : serves approximately 30 

Menu Ingredients:

TP2 Mixed Grilled Vegetables 1 bag

TT1X Roasted Peppers 1 tin

TO1X Grilled Artichokes 1 tin

CA1X Pomodorina 800g 1 tin

W60X Red Tear Drop Peppers 1 tin

XN1X Mini Red Tomatoes 1 tin

U01 Olive Tris 1 tin

G71X Poker di Funghi 1 tin

Fregola 500g 2 bags

Saffron 5g                                            

BC1X Vegetable Bouillon 40g

B10K Menu Soffritto Pronto 390g x 2 tins

Fresh Ingredients:

6 cloves of garlic

500g frozen peas



Mixed Root Vegetables Crisps


Drain the mix grill, artichokes, roasted peppers, mushrooms.

Chop Garlic & Parsley


Bring 10 litres of water to the boil, add the vegetable bouillon, and cook the Fregola as you would regular pasta until "al dente".

Pan fry the Soffritto in a little olive oil, add the garlic, saffron & frozen peas. Season to taste

Add the cooked Fregola and the mixed grilled vegetables.

Divide in portions or make a platter, using the pomodorina as a base, garnish with the other ingredients and finish with a squeeze of fresh lemon juice.

Serve hot or cold