Ingredients for 4 people: 200 gms Fregola, 1 litre vegetable stock, 1 sachet zafferì saffron, 80 gms peas, 200 gms broad beans, 40 gms olives, 60 gms butter, 50 gms shallots, 60 gms Terre Libere pecorino cheese.
Prepare the vegetable broth and separately blanch the peas and beans and then peel them. Simmer the shallots gently without browning them. Add the fregola and toast it as with rice and add the saffron. When well toasted slowly add the vegetable broth while stirring. When the fregola is three quarters cooked, add the peas and beans, leave to finish cooking, ensuring that it remains moist and when ready mix in the butter and pecorino.
