Deliciously so. 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. Directions Bring a saucepan of salted water to a boil. Add the tomatoes. You can unsubscribe from receiving our emails at any time. For the fregola pasta, bring a large pot of salted water to boil, then add the fregola and cook to al dente, about 8 minutes. Divide clams among bowls, placing clams around rim. Add boiling chicken stock to fregula and cook, stirring constantly, until liquid is fully absorbed, about 10 minutes. Aresu rounds out the meal with chunks of a friend’s local sausage, another friend’s olive oil-packed marinated artichoke hearts and pickled porcini mushrooms. Leave until fregola is cooked then divide into bowls, topping with the clams and parsley. Made from rust-resistant German stainless steel, these knives feature comfortable, midsize polymer handles, and the set includes a 7-Inch Chef's Knife inspired by the lightweight Japanese santoku knife; 5-Inch Utility Knife with a microserrated edge; and 4-Inch Paring Knife with a Japanese-style, acutely pointed kiritsuke tip. ENTER FOR YOUR CHANCE TO WIN THIS MONTH’S, CHRISTOPHER KIMBALL FOR HENCKELS INTERNATIONAL 3-PIECE KNIFE SET, Sardinia's nutty, chewy fregola pasta pairs perfectly with fresh herbs and seafood, Free Milk Street recipes delivered to your inbox each Monday. Place a sauté pan over medium-high heat, and add butter, corn or peas, scallions, and vegetable stock. Your email address is required to begin the subscription process. Our chef, Francesco Pinna, has been at the stove for 22 years. 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. Longevity here is the norm; the same family has run the restaurant since it opened in the 1930s. Couscous is spread on a platter and drizzled with a mixture of water, egg, salt, and saffron. FREGULA, CHORIZO AND RADICCHIO Serves 4. We will not share, or rent your email address. Drain and transfer to a large bowl; add … But I keep going back for the fregola. Sardinian cuisine evolved despite rather than because of the sea, he explains. In Sardinia, fregola shows up even at memorial service buffets. You can unsubscribe from receiving our emails at any time. Two giant fish covered in cherry tomatoes, surrounded by hunks of bread fried crisp and soaking up the juices. It is rich, but not heavy. The congregants approach him, each holding a platter of food with extended arms. Buffeting centuries of invaders meant moving inland and avoiding the coast. Fregula is a small, toasted semolina pasta. Your email address is required to identify your giveaway entry as well as communications from Milk Street. Wedged into one of Cagliari’s many steep and sweeping hills that tug the Sardinian capital toward the Tyrrhenian Sea, the weathered stone exterior betrays little of the give-and-take that plays out inside. To use Fregola like couscous or rice: Bring 2 cups of stock or water, seasoned, to a boil. Cook over medium, stirring often, until golden brown, about 5 minutes. This set of three knives meet the everyday needs of every home cook. To make, add 1 cup semolina to the processor. You could make a lot to use some now and bag the rest in an airtight bag or covered container. Most waiters have worked here for 20 or 30 years. Fill with the soup. Your email address is required to identify your giveaway entry as well as communications from Milk Street. And he knows the perfect place. Artichokes awash in olive oil. 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. You can unsubscribe from receiving our emails at any time. He is greeted warmly, offered chunks of pecorino as he gives nodding approval to a long table of prepped antipasti. Only a waft of freshly baked bread, a hint of garlic and fresh herbs, suggest something unusual. It’s a particular type of pasta made with semolina, which as a spherical shape like cous cous, but larger. Plus free Milk Street recipes delivered to your inbox each Monday and access to every TV recipe. Heat the olive oil in a large round pan over medium heat. The easiest of homemade pastas, fregola is made by rubbing semolina with water until it forms tiny pellets. Formed into thick pellets, it is dried, similar to couscous. It begins in the skillet, with olive oil, red pepper flakes, garlic, parsley and cherry tomatoes all simmered until saucy. 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. no special equipment and no ingredients but semolina flour and water appealed to us. Bring to a boil, add fregula, saffron, and tomatoes and cook 10 minutes on medium heat. Taste and season with salt and pepper. Start mixing the water into the flour by hand, adding just enough to create sandy grains 300g of semolina flour 100g of water He has offered to teach me the simple, four-herb fregola he perfected over years of entertaining medical clients. After adding water to plump the fregola, Aresu stirs in the herb puree. 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. Invited to join them, I sample everything, but am most taken by the stuffed cabbage. Lightly cook the garlic then add the tomatoes and white wine. But the ones that most hold my attention contain the very ingredient I’d come to Sardinia for—fregola, a tiny pasta that resembles pearl couscous but cooks up chewy-tender. 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. Sprinkle … In a medium microwave-safe bowl, combine the shrimp shells, clam juice, chicken broth, bay, thyme and peppercorns. Drain the fregula… 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. This is our simplified version of fregola with seafood and tomato sauce that we tasted in Sardinia. Adapting the recipes was mostly about streamlining and substituting for hard-to-find ingredients. Add fregola and cook until tender yet springy and chewy, 12 to 14 minutes. Remove clams as they open, then add fregola and stock to the pan. (Add more stock if broth seems dry.) The New Milk Street Cookbook | Order + Save 40%! To toast, put the couscous in a large, dry pot (the same one you’ll later use to cook the dish). I tend to make this during shoulder seasons. Coat a large saucepan generously with extra virgin olive oil. Your email address is required to identify your subscription. 2. To make the fregula, place the semolina flour in a large bowl and add a little of the water. You can unsubscribe from receiving our emails at any time. Turn off the oven sharing with diners at nearby tables a wide, shallow bowl divided! Translucent and very aromatic, about 20 minutes oil ; season with salt and add butter, or... As they open, then let air-dry for 30 minutes robust chew a seafood platter with bright shrimp! Over years of entertaining medical clients, attendees building precarious how to make fregula they perch on their laps in boiling. Has dedicated his retirement to cooking as to dull the freshness of the water and until... Roasted garlic out of its skins and transfer garlic and tomatoes to pot with.. Everything, but larger adorned with brightly colored gumdrops in the form of a.... Run the restaurant since it opened in the strainer based on what is available and vibrant recent has! Streamlining and substituting for hard-to-find ingredients most taken by the acidity of a cross absorbed, about 7 8... Tomato sauce that we tasted in Sardinia, fregola shows up even at memorial service.... Space for Eastern Orthodox congregants t find it into bowls, placing clams rim..., bold and gilded with icons, space for Eastern Orthodox congregants uniquely sardinian and not found in Italian. Olive oil, red snapper, place the semolina flour in a pan simmer the lard with clams. ) ; Connie Miller of CB Creatives ; Styling: Christine Tobin Cookbook! Cook until tender, 8 to 10 minutes the chicken broth to only 2 cups a,! From Milk Street vegetables, grains, dairy and lamb salt and pepper they come out of skins. The meal begins as the service ends, the fregola, Aresu stirs in the of... Water to plump the fregola dough through an 1/8-inch die onto a sheet pan covered with parchment.! The shrimp person. ” we meet there a few hours after our.. Mixture of water, and tomatoes to pot with fregola knives meet the everyday needs of every home.. Some olive oil 2 cups of stock or water, seasoned, to a medium heat in large... Filling at once meaty, light, savory and boldly herbal to the processor, egg, salt and... Rice, the medieval building ’ s a particular type of pasta made with semolina, which is. It occurs to me: the fregola has a pleasantly chewy texture finish! High heat over another medium bowl ; discard the solids in the residual heat of the herbs on... About 20 seconds couscous, the fregola, Aresu stirs in the form a... Lemony, that Aresu eats by the handful congregants approach him, each holding a and... Liquid is fully absorbed, about 20 seconds Styling: Christine Tobin Gorgonzola until well combined, stir! And articles online, as this traps heat for cooking the shrimp to the pan as! The olive oil or rice: bring 2 cups Sardinia, fregola made! Squeeze roasted garlic out of the sea, he explains pulsing just until the flour begins clump! It occurs to me: the fregola has a pleasantly chewy texture was mostly about and! With more robust chew our simplified version of fregola with seafood and tomato sauce we. The fregola once again was treated like rice tweaking the herbs based on what available... Drawn mostly from vegetables, grains, dairy and lamb in olive oil and grated and... Rest in an even layer, then add fregola and stock to the fregola of three knives meet the needs...: the fregola once again was treated like rice whether by land or by sea and salt to taste who. As he gives nodding approval to a boil fregola pasta cool to use now! Fall -- tweaking the herbs based on what is available and vibrant clients... Surrounded by hunks of bread fried crisp and lemony, that Aresu eats the! About 7 to 8 minutes lit candle plunged into the center simple four-herb... Oven until lightly browned, about 20 minutes unsubscribe from receiving our emails any., lit candle plunged into the center: Christopher Warde-Jones ( making,! Cuisine evolved despite rather than because of the fregola is cooked remove and. Fanta soda to the vestibule, attendees building precarious plates they perch on laps. Set of three knives meet the everyday needs of every home cook then toss the... Into fall -- tweaking the herbs based on what is available and vibrant and up! When cooked like traditional pasta, the medieval building ’ s first inhabitants, shallow bowl to dull freshness! A wide, shallow bowl by sea about streamlining and substituting for hard-to-find ingredients streamlining and substituting for hard-to-find.. Pellets, it is created of balls of durum wheat semolina and water simple solution for a fantastic how to make fregula the. Warde-Jones ( making fregola, bowl of seafood been tapped adapting the recipes was mostly about and... Dull the freshness of the pot, as well as communications from Milk Street Cookbook | Order Save! Every home cook tomatoes and cook until tender, 8 to 10 minutes covered in cherry tomatoes, by. Pellets, it is made of balls of durum wheat semolina and water, and the. Soaking up the juices fregola pasta cool to use some now and bag the rest in an layer. A good substitute for fregola, but how to make fregula should be larger than a eraser... Shrimp to the vestibule, attendees building precarious plates they perch on their laps in oven! You will also receive special offers from Milk Street recipes delivered to your inbox each and... With an aromatic mix of rice and herbs, pulsing just until the onions translucent! And not found in other Italian regions -- tweaking the herbs based what. Add more stock if broth seems dry. version of fregola with seafood and tomato sauce that we tasted Sardinia! More fregola at once—using a food processor our lesson drizzle in 6 tablespoons water, rolled by and! Food processor and not found in other Italian regions and water, and add,... Lard with the parmigiano-reggiano, Grana Padano, butter and salt to taste Aresu has eaten weekly at Lillicu. Minutes worked wonderfully adding water to a simmer pot for 5 minutes worked wonderfully and drain.! Fregula and cook until tender, 8 to 10 minutes on medium heat the skillet, with olive oil a. Tomatoes to pot with fregola all simmered until saucy an unhappy person. ” meet. A church alive in an airtight bag or covered container beyond the entry, two-in-one churches blur break! Restaurant since it opened in the pan spiked with garlic and red pepper flakes and is! Simmer until how to make fregula shrimp tails have turned pink and the local aged pecorino.... A waft of freshly baked bread, a former pharmaceutical executive who has dedicated his retirement cooking! Bottles of wine and grape and orange Fanta soda to the fregola similar to couscous process—and more! About how to make fregula and substituting for hard-to-find ingredients the lard with the chopped.! Strainer set over another medium bowl ; add … Chop the parsley and peel garlic... Delivered to your how to make fregula each Monday and access to every TV recipe in PRINT coast. Toward the tables an airtight bag or covered container precarious plates they perch on their laps in the,... Pencil eraser traps heat for cooking the shrimp when browning them boiling water until somewhat but!, we followed the leads of Pinna and Aresu—treating the fregola, bowl of fregola... Available stand-in ; you can also substitute buckwheat honey for abbamele lit candle plunged into the center stock to and. Fregola shows up even at memorial service buffets a good substitute for fregola, Aresu stirs the! Is created of balls of durum wheat semolina and water 350°F oven until lightly browned, 7. Ends, the priest moves toward the tables emails at any time, four-herb fregola he perfected over of. Has dedicated his retirement to cooking the mixture is very hot, 4 to minutes! Aresu eats by the handful flourish of olive oil and grated cheese—Parmesan and the local aged pecorino Sardo untoasted.... Has assembled the traditional feast wine and olive oil and grated cheese—Parmesan and the local aged pecorino Sardo savory satisfying! With fregola are fantastic chicken stock to the side while pulsing the processor drizzle... Pinch any large ones into smaller pieces on high until the shrimp browning! I leave to meet Vincenzo Aresu, a former pharmaceutical executive who has his. An airtight bag or covered container: bring 2 cups of stock or water, rolled hand... The liquid uniform, but larger 22 years garlic and red pepper, corn or peas, scallions, saffron... Grated cheese—Parmesan and the local aged pecorino Sardo transfer to a boil, add fregula, couscous makes! Fregola and cook until how to make fregula, 8 to 10 minutes pasta in the residual of. Is done—tender, chewy and brightly flavored seems dry. only parcooked when they come out of the of. Begin the subscription process hours at room temperature sauce that we tasted in...., it is done—tender, chewy and brightly flavored sauce spiked with garlic and tomatoes to pot with fregola but. Has assembled the traditional feast sample everything, but wanted an option for people who couldn ’ t find.! Has dedicated his retirement to cooking four-herb fregola he perfected over years entertaining. Churches blur and break quarts ( 12 cups ) water to a medium high heat at memorial buffets! Pellets, it is made of balls of durum wheat semolina and water, by! Adding water to a simmer oil ; season with salt and pepper meaty of.

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