Like an Italian take on couscous, Fregola (known as fregula in Sardinia) is coarsely textured balls of pasta that have been rolled by hand, dried with a mix of saffron and water and then toasted in a wood-burning oven for nutty, complex flavor. The Rustichella d'Abruzzo's Fregola is one of the most appreciate pasta shapes in 70 countries in the world: United States, Brazil and Germany particularly. The dense, chewy pasta is excellent both hot and cold - serve up a steaming bowl of Bon Appétit Magazine Fregola with Clams, toss warm fregola with a simple dressing of colatura and extra virgin olive oil or serve cold or at room temperature in a salad with tuna and grilled vegetables. Now.. it's time to eat! 😉
Serves: 4 persone
400 g of Sadinian Fregola by Rustichella d'Abruzzo
10 g of Sardines (medium size)
200 g of Cherry Tomatoes
75 ml of Intosso PrimoGrano Extra Virgin Olive Oil by Rustichella d'Abruzzo
2 Cloves of garlic
Ginger to taste.
1 L of Vegetal broth
20 g of Butter
200 g of fresh Tomato
Leaves of basil
Put the cloves of garlic in a pot with evoo and make sofrito until slightly brown. Cooks 4 sardines until slightl brown.
Add sardinian toasted fregola, then add vegetal broth gently.
Cut cherry tomatoes and add it to fregola during the cooking.
Cook fregola gently mixing continuously with the help of a wooden spoon.
Off heat. Add ginger and a pinch of butter, then cook fregola until creamy. Put the fregola in a platter, guarnish with sardines and leaves of basil, then serve.