{"id":8510,"date":"2022-09-24T17:10:06","date_gmt":"2022-09-24T15:10:06","guid":{"rendered":"https:\/\/zelenajedalen.sk\/?post_type=recept&#038;p=8510"},"modified":"2022-09-24T22:56:54","modified_gmt":"2022-09-24T20:56:54","slug":"fregula-sarda-sardinska-tarhona","status":"publish","type":"recept","link":"https:\/\/zelenajedalen.sk\/en\/recept\/fregula-sarda-sardinska-tarhona\/","title":{"rendered":"Fregula Sarda (Sardinian tarragon)"},"content":{"rendered":"<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/zelenajedalen.sk\/wp-content\/uploads\/2022\/09\/Fregula_sarda_tarhona.jpg\" alt=\"\" class=\"wp-image-8496\" srcset=\"https:\/\/zelenajedalen.sk\/wp-content\/uploads\/2022\/09\/Fregula_sarda_tarhona.jpg 800w, https:\/\/zelenajedalen.sk\/wp-content\/uploads\/2022\/09\/Fregula_sarda_tarhona-300x200.jpg 300w, https:\/\/zelenajedalen.sk\/wp-content\/uploads\/2022\/09\/Fregula_sarda_tarhona-768x512.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<p><\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<div class=\"wp-block-columns recept-stats is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\"><div class=\"receptMeta\"><div class=\"receptMetaSingle\"><i class=\"fas fa-utensils\"><\/i><p><b>Type<\/b><\/br>Main course<\/p><\/div><div class=\"receptMetaSingle\"><i class=\"fas fa-seedling\"><\/i><p><b>Raw material<\/b><\/br>Pasta<\/p><\/div><div class=\"receptMetaSingle\"><i class=\"fa-solid fa-arrow-trend-up\"><\/i><p><b>Difficulty<\/b><\/br>Intermediate<\/p><\/div><div class=\"receptMetaSingle\"><i class=\"fa-solid fa-user\"><\/i><p><b>Author<\/b><\/br>Green dining room<\/p><\/div><\/div>\n<\/div>\n<\/div>\n\n\n\n<p><strong>Fregula <\/strong>is a Sardinian pasta in the shape of balls that are pre-fried and cooked in a sufficient amount of water, like regular pasta. It is available in three sizes, from small balls to the size of a pea.<\/p>\n<p><\/p>\n\n\n\n<\/p>\n<p><strong>Fregula Sardinia<\/strong> is a typical Sardinian dish served with seafood. The coordinator of the Green Dining Room project \u2013 Lucy Trefn\u00e1 \u2013 has compiled <strong>vegan version<\/strong> from <strong>tarragon <\/strong>and seasonal boiled <strong>beetroot<\/strong>. Sufficient protein is ensured thanks to <strong>lentils<\/strong>.<\/p>\n<p>The food is filling and cheap \u2013 indicative<strong> The price per serving is 0.35 EUR excluding VAT.<\/strong> (09\/2022).<\/p>\n<p>\n<\/div>\n<\/div>\n\n\n<p><!-- \/wp:post-content --><\/p>\n<p><!-- wp:columns --><\/p>\n<div class=\"wp-block-columns\"><!-- wp:column -->\n<p>\u00a0<\/p>\n<div class=\"wp-block-column\"><!-- wp:paragraph {\"fontSize\":\"large\"} -->\n<p>\u00a0<\/p>\n<p class=\"has-large-font-size\">Ingredients for 10 servings<\/p>\n<p><!-- \/wp:paragraph --><\/p>\n<p><!-- wp:list --><\/p>\n<ul id=\"block-83234b5a-e8c3-41c4-ab68-7cd5026229b9\">\n<li>1 100 g Beetroot<\/li>\n<li>450 g Lentils<\/li>\n<li>630 ml Water for cooking lentils<\/li>\n<li>1,200 g Tarragon<\/li>\n<li>230 ml Vegetable oil for frying tarragon<\/li>\n<li>1,600 ml Water for cooking tarragon<\/li>\n<li>30 g Salt<\/li>\n<li>10 g Cumin<\/li>\n<li>90 ml Oil for roasting beets<\/li>\n<li>370 g Onion<\/li>\n<li>15 g Salt<\/li>\n<li>20 g Fresh rosemary<\/li>\n<li>5 g Ground black pepper<\/li>\n<li>20g Garlic<\/li>\n<\/ul>\n<p><!-- \/wp:list --><\/p>\n<\/div>\n<p><!-- \/wp:column --><\/p>\n<p><!-- wp:column --><\/p>\n<div class=\"wp-block-column\"><!-- wp:paragraph {\"fontSize\":\"large\"} -->\n<p>\u00a0<\/p>\n<p class=\"has-large-font-size\">Technological process<\/p>\n<p><!-- \/wp:paragraph --><\/p>\n<p><!-- wp:list {\"ordered\":true} --><\/p>\n<ol>\n<li>Wash the beetroot, put it in a pot and cover it with water so that it is completely submerged. Cook for about 15-30 minutes, depending on its size. To check if it is done, stick a fork in it. If the fork pierces the beet easily, it is done. If it is difficult, cook for another 5 minutes. After cooling, peel it and cut it into pieces about 2 cm in size.<\/li>\n<li>Boil the lentils in 630 ml of water. Cook for about 25 minutes, until all the water is absorbed and the lentils are soft. (Do not salt the water.)<\/li>\n<li>While the lentils are cooking, prepare the tarragon. Heat 90 ml of oil in a saucepan and add the tarragon, which we fry for about 4-5 minutes, stirring occasionally, until most of the balls are brown. Then boil the tarragon for 8 minutes in 1,600 ml of salted water. The water will also be completely absorbed, as with the lentils, and there is no need to drain it.<\/li>\n<li>Heat the oil in a large enough frying pan, add the onion cut into half moons, finely chopped garlic, cumin and the cooked beetroot cut into cubes. Roast for about 7 minutes. The beetroot should have a thin crust on it from roasting.<\/li>\n<li>Add the cooked tarragon, lentils, chopped rosemary, salt and ground black pepper to the pan with the beetroot and mix gently. Add olive oil as needed to keep the Fregula from drying out. Serve sprinkled with chopped parsley.<\/li>\n<\/ol>\n<p><!-- \/wp:list --><\/p>\n<\/div>\n<p><!-- \/wp:column --><\/p>\n<\/div>\n<p><!-- \/wp:columns --><\/p>\n<p><!-- wp:paragraph --><\/p>\n<p><!-- \/wp:paragraph --><\/p>","protected":false},"excerpt":{"rendered":"<p>Fregula je sard\u00ednska cestovina v tvare gu\u013e\u00f4\u010dok, ktor\u00e9 s\u00fa predpra\u017een\u00e9 a varia sa v dostato\u010dnom mno\u017estve vody, ako be\u017en\u00e9 cestoviny. Je dostupn\u00e1 v troch ve\u013ekostiach, od mal\u00fdch gu\u013e\u00f4\u010dok a\u017e po ve\u013ekos\u0165 hrachu. Fregula Sarda je typick\u00e9 sard\u00ednske jedlo, ktor\u00e9 sa pod\u00e1va s morsk\u00fdmi plodmi. Koordin\u00e1torka projektu Zelen\u00e1 jed\u00e1le\u0148 &#8211; Lucy Trefn\u00e1 &#8211; zostavila veg\u00e1nsku verziu [&hellip;]<\/p>","protected":false},"author":4,"featured_media":8496,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"give_campaign_id":0,"_monsterinsights_skip_tracking":false,"footnotes":"","_links_to":"","_links_to_target":""},"druh":[31],"surovina":[39,69,59],"narocnost":[52],"typ":[],"autor":[66],"class_list":["post-8510","recept","type-recept","status-publish","has-post-thumbnail","hentry","druh-hlavne-jedlo","surovina-cestoviny","surovina-cvikla","surovina-sosovica-strukoviny","narocnost-stredne-pokrocily","autor-zelena-jedalen"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Fregula Sarda (Sard\u00ednska tarho\u0148a) - Zelen\u00e1 jed\u00e1le\u0148<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/zelenajedalen.sk\/en\/recept\/fregula-sarda-sardinska-tarhona\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fregula Sarda (Sard\u00ednska tarho\u0148a) - Zelen\u00e1 jed\u00e1le\u0148\" \/>\n<meta property=\"og:description\" content=\"Fregula je sard\u00ednska cestovina v tvare gu\u013e\u00f4\u010dok, ktor\u00e9 s\u00fa predpra\u017een\u00e9 a varia sa v dostato\u010dnom mno\u017estve vody, ako be\u017en\u00e9 cestoviny. Je dostupn\u00e1 v troch ve\u013ekostiach, od mal\u00fdch gu\u013e\u00f4\u010dok a\u017e po ve\u013ekos\u0165 hrachu. Fregula Sarda je typick\u00e9 sard\u00ednske jedlo, ktor\u00e9 sa pod\u00e1va s morsk\u00fdmi plodmi. 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