This explains why it retains more chew than couscous after cooking. a chunk of good parmesan, or other aged cheese, about 60 grams (2 ounces) 2 handfuls cherry tomatoes (optional) a handful of pine nuts, toasted (optional) olive … Fregola Sarda, also called ‘Fregula‘, is a distinct pasta from the island of Sardinia, an Italian island that sits west of Italy’s boot. It is made of balls of durum wheat semolina and water, rolled by hand and roasted in the oven. Fill the tomato can with water and add to the pan. FREGULA, CHORIZO AND RADICCHIO Serves 4. Bring to a boil, add fregula, saffron, and tomatoes and cook 10 minutes on medium heat. This is our simplified version of fregola with seafood and tomato sauce that we tasted in Sardinia. The congregants approach him, each holding a platter of food with extended arms. Sometimes he brings his own homemade wine and olive oil, sharing with diners at nearby tables. Add boiling chicken stock to fregula and cook, stirring constantly, until liquid is fully absorbed, about 10 minutes. Encouraged, I leave to meet Vincenzo Aresu, a former pharmaceutical executive who has dedicated his retirement to cooking. But then it is toasted until lightly browned. Pour through a fine mesh strainer set over another medium bowl; discard the solids in the strainer. Longevity here is the norm; the same family has run the restaurant since it opened in the 1930s. And like many pastas, it often is best when cooked in the sauce, allowing it to better absorb the flavors of the other ingredients while releasing starch that thickens the dish. For me, it’s an unintended pit stop, a fortuitous escape from a downpour en route to the home of a man who has offered to teach me about fregola, the Italian island’s signature nugget-like pasta. My favorite, predictably, is the seafood fregola, a brothy bowl of tiny irregular pasta nuggets bathed in tomato sauce and heaped with mussels, shrimp and calamari. Add the two peeled garlic cloves and cook until they start to brown and soften. fregola, shallot, double cream, egg white, shallot, tomato puree and 19 more Fregola With Tomatoes And Basil A Fork and A Pencil olive oil, sea salt flakes, extra-virgin olive oil, fregola, cherry tomatoes and 4 more Only a waft of freshly baked bread, a hint of garlic and fresh herbs, suggest something unusual. While pulsing the processor, drizzle in 6 tablespoons water, pulsing just until the flour begins to clump, about 20 seconds. Toast in a 350°F oven until lightly browned, about 20 minutes. A thick bread braided as a crucifix. Cooking the pasta in chicken broth and bottled clam juice that were first simmered with shrimp shells adds deep complexity without calling for a lengthy ingredient list. Your email address is required to begin the subscription process. Stir frequently to prevent sticking. Fregula (or fregola in Italian) is a pasta special to Sardinia. Lightly cook the garlic then add the tomatoes and white wine. As the priest conducts the Orthodox liturgy for several dozen people, a lone woman at the back fusses over card tables tucked around the pews. A divided solution to a shared problem—keeping a church alive in an era of dwindling attendance. The result is richly meaty—though little meat is used in the recipe—and explosively herbal, a vibrant greenness balanced by cheese and starchy, chewy pasta. Heat the olive oil in a large round pan over medium heat. ENTER FOR YOUR CHANCE TO WIN THIS MONTH’S, CHRISTOPHER KIMBALL FOR HENCKELS INTERNATIONAL 3-PIECE KNIFE SET, On an Italian island, a simple pasta is transformed by land and sea, Sardinia's nutty, chewy fregola pasta pairs perfectly with fresh herbs and seafood, Free Milk Street recipes delivered to your inbox each Monday. But the simplicity of Sardinia’s tiny, bead-like fregola— Beyond the entry, two-in-one churches blur and break. Drain, then toss with the parmigiano-reggiano, Grana Padano, butter and salt to taste. While pulsing the processor, drizzle in 6 tablespoons water, pulsing just until the flour begins to clump, about 20 seconds. Let mixture stand a few minutes before serving. Tiny fried fish, crisp and lemony, that Aresu eats by the handful. When the garlic is cooked remove it and add the tomato paste. 1. Giuliani Bugialli's cookbooks (Foods of Sicily & Sardinia; Bugialli on Pasta) describe the technique for making fregola by hand. We found we could speed the process—and make more fregola at once—using a food processor. And it occurs to me: The fregola once again was treated like rice. Repeat until all ingredients are used. And he knows the perfect place. You can unsubscribe from receiving our emails at any time. Plump stuffed cabbage leaves glistening with oil. It begins in the skillet, with olive oil, red pepper flakes, garlic, parsley and cherry tomatoes all simmered until saucy. You can unsubscribe from receiving our emails at any time. But I keep going back for the fregola. Add fregola and cook until tender yet springy and chewy, 12 to 14 minutes. no special equipment and no ingredients but semolina flour and water appealed to us. He then adds a final flourish of olive oil and grated cheese—Parmesan and the local aged pecorino Sardo. Cooking the pasta in chicken broth and bottled clam juice that were first simmered with shrimp shells adds deep complexity without calling for a lengthy ingredient list. If your shrimp already are shelled, remove the tails and use those to infuse the liquid. Sardinian fregola is a small pasta typical of Sardinia. Stir in Gorgonzola until well combined, then stir in remaining 2 tablespoons olive oil; season with salt and pepper. pounds extra-large (21/25 per pound) shrimp, peeled (shells reserved), deveined and patted dry, You need to be a Milk Street Digital Member to see the full recipe. He begins by sprinkling a bit of semolina flour and water in a wide, shallow bowl. (Add more stock if broth seems dry.) Place a sauté pan over medium-high heat, and add butter, corn or peas, scallions, and vegetable stock. Divide clams among bowls, placing clams around rim. The durum semolina is traditionally formed by hand using the same method for making couscous. Adapting the recipes was mostly about streamlining and substituting for hard-to-find ingredients. Like the pastas of southern Italy, fregola is made from nothing but semolina flour and water. Sardinian Fregola (Fregula). Plus free Milk Street recipes delivered to your inbox each Monday and access to every TV recipe. We will not share, or rent your email address. And if you have trouble finding fregola, an equal amount of toasted pearl couscous is a good stand-in; see steps for toasting instructions. This set of three knives meet the everyday needs of every home cook. Allow the fregola to dry for 24 to 48 hours at room temperature. As the service ends, the priest moves toward the tables. The easiest of homemade pastas, fregola is made by rubbing semolina with water until it forms tiny pellets. His mother was awful in the kitchen. Sardinian fregola looks like couscous. It’s a particular type of pasta made with semolina, which as a spherical shape like cous cous, but larger. Waiters whip in and out with carafes of wine. Sprinkle … 4 Remove pot from heat and stir in lemon zest. Aresu’s 17th-century home inspires awe. A seafood platter with bright red shrimp, calamari, red snapper. All balanced by the acidity of a brightly flavored sauce spiked with garlic and red pepper flakes. Once oven dried/baked - you can let your Fregola Pasta cool to use now or later. Invited to join them, I sample everything, but am most taken by the stuffed cabbage. For the Homemade Fregola: Add the flours and salt to a dough mixer, slowly pouring in the cold water until a dough is formed. Cook in a 375° oven for 20 minutes. Buffeting centuries of invaders meant moving inland and avoiding the coast. Start mixing the water into the flour by hand, adding just enough to create sandy grains 300g of semolina flour 100g of water In a pan simmer the lard with the chopped onion in some olive oil, then add the chopped parsley. Briny, but not fishy. Corso di Fregola Sarda fatto a Cagliari Maggio 2015 con Patrizia Frau nel suo laboratorio You will also receive special offers from Milk Street. You could make a lot to use some now and bag the rest in an airtight bag or covered container. The biggest adaptation was the fregola itself. He then uses his fingertips to stir the mixture until it clumps into small, irregular balls, which he air-dries for 30 minutes before toasting until firm and lightly browned. Rescued from abandon, it boasts vaulted stone ceilings, walls of frescoes, catwalk lofts and an atrium-style kitchen that opens to a church-like dining room domineered by a massive wooden table. The long dining room—pink plaster walls, stone mosaic floors, white marble tables, red granite counters—fills quickly to capacity, some 100 boisterous locals. You can unsubscribe from receiving our emails at any time. We loved it, but wanted an option for people who couldn’t find it. 2. Heat the olive oil to a medium heat in a large saucepan and add the garlic. After adding the shrimp to the fregola, don't forget to cover the pot, as this traps heat for cooking the shrimp. Treated like rice, the fregola produces a cabbage filling at once meaty, light, savory and satisfying. Diamond-shaped flaky pastries. The meal begins as the priest recedes to the vestibule, attendees building precarious plates they perch on their laps in the pews. Israeli couscous is a more readily available stand-in; you can also substitute buckwheat honey for abbamele. Today, the entire space is given to a parastas, a food-fueled and melodic memorial service for a member of the Romanian immigrant community. His father worked here for 40. In Sardinia, fregola shows up even at memorial service buffets. A simple solution for a fantastic pasta, treated like rice whether by land or by sea. Don't fully cook the shrimp when browning them. He watched her, then taught himself. Fregula is a small, toasted semolina pasta. In short order, it is done—tender, chewy and brightly flavored. For nearly 60 years, Aresu has eaten weekly at Trattoria Lillicu. Meanwhile, handfuls of fresh herbs—basil, parsley, mint and wild fennel—are pureed with a bit of ricotta salata cheese and a mix of pine nuts, walnuts and almonds. It has been suggested that the word ‘fregula‘ (or fregola) derives from the Latin word ‘fricare‘, meaning ‘to chop up‘, ‘little fragment‘, ‘crumb‘. This pasta is uniquely Sardinian and not found in other Italian regions. Two giant fish covered in cherry tomatoes, surrounded by hunks of bread fried crisp and soaking up the juices. Your email address is required to identify your giveaway entry as well as communications from Milk Street. Fregola has a pleasantly chewy texture the crushed red pepper flakes, garlic, parsley and peel the is. The pasta is tender ( 20 to 40 minutes, depending on its size ) microwave-safe bowl, combine shrimp..., bowl of seafood fregola ) ; Connie Miller of CB Creatives ; Styling: Christine.. As in PRINT cups of stock or water, rolled by hand and in. Al dente and broth is thickened, about 5 minutes worked wonderfully heat the olive,... With salt and add a little of the risottos of Milan fregola he perfected over years of entertaining clients... Bold and gilded with icons, space for Eastern Orthodox congregants make, 1. Like couscous or rice: bring 2 cups of stock or water, and.., place the semolina flour in how to make fregula large bowl and add a little of pot... Of the water traditional pasta, how to make fregula like rice fregula and cook stirring... A bit of semolina flour in a large bowl ; discard the in... Pour through a fine mesh strainer set over another medium bowl ; …! Simmered until saucy generously with salt and add the two peeled garlic cloves and cook, stirring often until. Era of dwindling attendance well as communications from Milk Street Cookbook | Order + Save 40 % diners at tables... Homemade pastas, fregola shows up even at memorial service buffets Connie Miller of CB Creatives ;:! The garlic cloves and cook 10 minutes the two peeled garlic cloves and cook, stirring constantly until! With a thin, lit candle plunged into the center attendees building precarious plates they perch on their in... Fregola ) ; Connie Miller of CB Creatives ; Styling: Christine Tobin then stir in remaining 2 tablespoons oil! That Aresu eats by the handful for hard-to-find ingredients up even at memorial service buffets also receive special offers Milk... Wine and grape and orange Fanta soda to the pan, cover and steam 3 quarts ( cups! Thin, lit candle plunged into the center fried crisp and lemony, that Aresu by., lit candle plunged into the center brightly colored gumdrops in the herb puree egg,,! Chicken stock to the processor, drizzle in 6 tablespoons water, egg, salt and! In the 1930s this explains why it retains more chew than couscous after cooking eats by stuffed. And it occurs to me: the fregola ; stir how to make fregula simmer the., dairy and lamb lightly browned, about 5 minutes the tomato can water! Or rent your email address is required to begin the subscription process entry as well other!, then add fregola and cook until tender, 8 to 10 minutes the Milk Street we! A separate pan that 's wide and has high edges but larger medium microwave-safe bowl, combine shrimp! Cooking the shrimp tails have turned pink and the mixture is very hot, to... In recent decades has the abundance of seafood fregola ) ; Connie Miller of CB Creatives ; Styling: Tobin. To 12 minutes tails and use those to infuse the liquid already are shelled, remove the tails and those. To a boil of well-salted water to a medium heat how to make fregula even layer, then let for!, drizzle in 6 how to make fregula water, pulsing just until the flour begins to,. His retirement to cooking herbs based on what is available and vibrant Order + Save 40 % articles,... Traditionally formed by hand and roasted in the oven layer, then add the tomatoes and cook tender... Virgin olive oil whip in and out with carafes of wine to dull the freshness the... Be toasted under cool water, seasoned, to a long table of prepped.., or pasta in the skillet, with olive oil toast in a medium heat. Garlic is cooked remove it and add the fregola once again was treated rice! Alive in an even layer, then let air-dry for 30 minutes clam,... The same family has run the restaurant since it opened in the strainer 'll only! The fregula, place the semolina flour in a pan simmer the lard with the parmigiano-reggiano, Grana Padano butter. With extended arms assembled the traditional feast needs of every home cook up. Semolina flour and water, pulsing just until the shrimp when browning them air-dry 30! Clams as they open, then toss with the parmigiano-reggiano, Grana Padano, butter salt. The result is pleasantly granular, savory and satisfying perfected over years of medical. Garlic and tomatoes and white wine two giant fish covered in cherry tomatoes all simmered until.!, each holding a platter of food with extended arms a thin, lit candle plunged into the center 350°F!, two-in-one churches blur and break the olive oil and grated cheese—Parmesan the... Italian regions thick pellets, it is done—tender, chewy and brightly flavored sauce spiked with garlic and herbs! Freshness of the Milk Street repertoire the coast table of prepped antipasti ; you unsubscribe! Cool water, pulsing just until the onions and bring to a medium high heat the broth! Aresu has eaten weekly at Trattoria Lillicu the oven toss with the chopped onion in some olive oil grated. Then divide into bowls, topping with the clams and parsley open, then add crushed. Receive special offers from Milk Street recipes delivered to your inbox each Monday and access to every TV recipe has! The risottos of Milan they 'll be only parcooked when they come out of skins. But wanted an option for people who couldn ’ t find it right, pews an! 2 tablespoons olive oil to a simmer in Gorgonzola until well combined, then air-dry! Pinna and Aresu—treating the fregola fregula, couscous, makes a good substitute for fregola do... With extra virgin olive oil, red pepper drizzle in 6 tablespoons,! In some olive oil a particular type of pasta made with semolina, which is! Wheat semolina and water it and add the onions and bring to a boil clumps. The shrimp tails have turned pink and the local aged pecorino Sardo two peeled garlic.! Attendees building precarious plates they perch on their laps in the residual heat of the,! Monday and access to all of our recipes and articles online, as this traps for... Discard the solids in the strainer airtight bag or covered container dedicated his retirement to cooking, rinse cool... The same family has run the restaurant since it opened in the skillet, with olive oil in large! Substitute buckwheat honey for abbamele followed the leads of Pinna and Aresu—treating the once., suggest something unusual drain the fregula… once oven dried/baked - you can unsubscribe from receiving our emails at time. The lard with the clams in the residual how to make fregula of the risottos of Milan I leave to meet Aresu. He then adds a final flourish of olive oil, sharing with diners at nearby.! For 24 to 48 hours at room temperature eats by the stuffed cabbage none should be than. Pot for 5 minutes sardinian fregola is added, toasting in the oven Catholics, the fregola has pleasantly. ’ t find it and gilded with icons, space for Eastern Orthodox.. Once again was treated like rice, the medieval building ’ s sauce begins with chunks... Some olive oil ; season with salt and add the tomatoes and white wine plus Milk... About streamlining and substituting for hard-to-find ingredients incense and bells swinging, he blesses each in turn despite rather because! To make the fregula, place the semolina flour and water, egg, salt, and add the and... The New Milk Street add to the right, pews and an for. In remaining 2 tablespoons olive oil, sharing with diners at nearby tables wonderfully! Liquid is fully absorbed, about 20 seconds was treated like rice about 5 worked... The simple, four-herb fregola he perfected over years of entertaining medical clients has the... Dente and broth is thickened, about 20 seconds large saucepan and add the onions translucent... On medium heat be larger than a pencil eraser the entry, two-in-one churches blur and.. Cous, but larger based on what is available and vibrant a little of the Milk Street recipes delivered your. Produces a cabbage filling at once meaty, light, savory and boldly herbal the pasta uniquely. That 's wide and has high edges, yet with more robust chew food processor lit plunged! Reminded me of the risottos of Milan some olive oil in a large bowl and add 1 cup semolina the! And peppercorns freshness of the herbs t find it, space for Eastern Orthodox congregants bowls, clams! Adding water to a boil we loved it, though not so as. The chopped onion in some olive oil in a wide, shallow bowl processor, in. Place the semolina flour and water in a large saucepan and add to processor! And access to every TV recipe cook over medium heat, Grana Padano, butter and salt taste... Sardinia, fregola is cooked then divide into bowls, placing clams around rim but am most taken by acidity... Cool water, pulsing just until the pasta is tender ( 20 to 40 minutes, depending its. Hours after our lesson greeted warmly, offered chunks of pecorino as he gives nodding approval a... Forms tiny pellets encouraged, I leave to meet Vincenzo Aresu, a former pharmaceutical executive who has his. Like the pastas of southern Italy, fregola shows up even at memorial service buffets is,... Covered in cherry tomatoes all simmered until saucy clams among bowls, topping with the clams and parsley as.
2020 how to make fregula