Products used for this recipe
Ingredients
2 small shallots, minced3 tbsp (45 mL) extra virgin olive oil, divided
8 oz (240 g) *wild boar sausage
1 2/3 cup (250 g) fregola
1/4 cup (60 mL) white wine (Vermentino suggested)
4 cups (1 L) vegetable broth
1/3 cup (75 mL) **grated sheep milk cheese (pecorino suggested)
Salt and pepper
*If you can’t find wild boar sausage, substitute with sweet Italian sausage.
**Substitute with grated Parmigiano.
Steps
In a large saucepan, heat half of olive oil and sautée shallots until caramelized.Remove casings from sausage and crumble into pan with shallots.
Add fregola and let toast for a few minutes before adding white wine, stirring for a few minutes.
Add broth and continue cooking for about 20 minutes, or until all liquid has evaporated.
Season with salt and pepper and toss in cheese.
