Fregolina Vegana : serves approximately 30
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
BC1X Vegetable Bouillon 40g
B10K Menu Soffritto Pronto 390g x 2 tins
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