The secret behind Sardinian pasta in Emilie Franzo’s salad

What could be better in the summer than a little freshness brought by a good little salad? And that’s good, because there are 60 recipes in the book Gourmet salads that Emilie Franzo, culinary stylist at the head of the blog “Plus une crumb dans l’assiette”, published last month on Marabout. Its secret, the balance of compositions, each more delicious and colorful than the next. In addition, after tasting three of them, we can assure you: they are absolutely exquisite, his salads.

A tiny round dough

But to stick to the theme of our “Pasta Cosi” series, we asked him to introduce us to his fregola pasta salad. Frego – what? Fregola, from the name of this small round pasta from Sardinia. “Not easy to find in France and it’s a shame…” Because with its very thin and round shape, which, says Emilie, “rolls under the tooth”, it brings the necessary “chew and texture” to a vegetable salad. .

Like this fabulous salad of lamb lettuce, fregola, roasted carrots with honey and hazelnuts, where each ingredient reacts perfectly to each other and if 20 minutes enjoyed yourself after this video report. Thanks Emily!

A small detail that is important and that does not appear in the video: you have to remember to let the carrots out of the oven and the fregola pasta out of boiling water cool before arranging the plates… Otherwise, these hot ingredients will burn the lettuce leaves. And for those looking for some freshness this summer, admit it would be a shame!

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