SWORDFISH WITH HERBS, PAPRIKA AND MILD PROVOLONE VALPADANA PDO CREAM
for 4 people – difficulty: medium– preparation time: 40 min
INGREDIENTS
320 g fregola sarda
200 g mild Provolone Valpadana PDO
4 artichokes
1 sausage
1 shallot
1 lt broth
extra-virgin olive oil q.b.
salt to taste
PREPARATION:
Clean the artichokes by removing the tougher leaves and the hairy part inside, to prevent them from darkening, soak them in cold water with half a lemon inside.
Dry them well and cut them into thin slices.
In a frying pan, sauté the shallot with a little oil and then add the artichokes, sauté them for a few minutes, add half a glass of water, a pinch of salt and let them cook for 5 minutes over a high flame with the lid on.
Heat a non-stick frying pan over a high flame. Once it is hot, put in the sausage, broken up and without the skin.
Brown over a high flame for 4 to 5 minutes and then set aside.
In a pan toast the fregola with a drizzle of oil and a pinch of salt, when it is hot pour in the broth to cover and leave over a high flame until it comes to the boil.
10 minutes after it comes to the boil add all the artichokes and half the sausage.
Let it cook another 12 minutes or so, adding more stock as necessary.
Once cooked, remove from the heat, pour in the grated Provolone Valpadana PDO and stir; add the remaining sausage and serve.
