Stir in Gorgonzola until well combined, then stir in remaining 2 tablespoons olive oil; season with salt and pepper. It is rich, but not heavy. Fregola Sarda, also called ‘Fregula‘, is a distinct pasta from the island of Sardinia, an Italian island that sits west of Italy’s boot. A simple solution for a fantastic pasta, treated like rice whether by land or by sea. 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. This is our simplified version of fregola with seafood and tomato sauce that we tasted in Sardinia. Bring to a boil, add fregula, saffron, and tomatoes and cook 10 minutes on medium heat. Sardinian fregola is a smaller pasta common of Sardinia. Treated like rice, the fregola produces a cabbage filling at once meaty, light, savory and satisfying. Fill with the soup. Encouraged, I leave to meet Vincenzo Aresu, a former pharmaceutical executive who has dedicated his retirement to cooking. And he knows the perfect place. Cook the fregula as per packet instructions. 4 Remove pot from heat and stir in lemon zest. All balanced by the acidity of a brightly flavored sauce spiked with garlic and red pepper flakes. For the Homemade Fregola: Add the flours and salt to a dough mixer, slowly pouring in the cold water until a dough is formed. The fregola is added, toasting in the savory fat. Fregola con le vongole, or fregula in dialect, is a traditional Sardinian dish, homemade by farmers. And it occurs to me: The fregola once again was treated like rice. Divide clams among bowls, placing clams around rim. Add the tomatoes. You can unsubscribe from receiving our emails at any time. Cook in a 375° oven for 20 minutes. Your email address is required to begin the subscription process. For nearly 60 years, Aresu has eaten weekly at Trattoria Lillicu. Artichokes awash in olive oil. Formed into thick pellets, it is dried, similar to couscous. Only in recent decades has the abundance of seafood been tapped. 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. 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 (Add more stock if broth seems dry.) Giuliani Bugialli's cookbooks (Foods of Sicily & Sardinia; Bugialli on Pasta) describe the technique for making fregola by hand. Your email address is required to begin the subscription process. Even after toasting, the couscous will absorb liquid differently than true fregola, so be sure to adjust the broth as directed in the recipe notes. A divided solution to a shared problem—keeping a church alive in an era of dwindling attendance. Heat the olive oil to a medium heat in a large saucepan and add the garlic. In a medium microwave-safe bowl, combine the shrimp shells, clam juice, chicken broth, bay, thyme and peppercorns. Bring 3 cups of well-salted water to a simmer. You could make a lot to use some now and bag the rest in an airtight bag or covered container. It is created of balls of durum wheat semolina and water, rolled by hand and roasted in the oven. It has been suggested that the word ‘fregula‘ (or fregola) derives from the Latin word ‘fricare‘, meaning ‘to chop up‘, ‘little fragment‘, ‘crumb‘. A friend died two weeks ago; she has assembled the traditional feast. His mother was awful in the kitchen. Most waiters have worked here for 20 or 30 years. And again, fascinatingly similar to risotto, yet with more robust chew. If your shrimp already are shelled, remove the tails and use those to infuse the liquid. The cabbage with rice is fine, but those with fregola are fantastic. Then broth and fregola. Cook over medium, stirring often, until golden brown, about 5 minutes. We will not share or rent your email address. Chiesa del Santo Sepolcro is a church divided. Transfer the clumps to a parchment-­lined rimmed baking sheet and use your fingers to pinch any large ones into smaller pieces. Burrida, a vinegary cold seafood soup. Back at Milk Street, we followed the leads of Pinna and Aresu—treating the fregola similar to rice. 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. Beyond the entry, two-in-one churches blur and break. He has offered to teach me the simple, four-herb fregola he perfected over years of entertaining medical clients. If your shrimp already are shelled, remove the tails and use those to infuse the liquid. 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. We will use it for customer service as well as other communications from Milk Street. Your email address is required to identify your subscription. As the service ends, the priest moves toward the tables. Bottles of wine and grape and orange Fanta soda to the side. The result is pleasantly granular, savory and boldly herbal. We found we could speed the process—and make more fregola at once—using a food processor. Deliciously so. 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. You will also receive special offers from Milk Street. Add the fregola; stir and simmer until the pasta is tender (20 to 40 minutes, depending on its size). You can unsubscribe from receiving our emails at any time. Plus free Milk Street recipes delivered to your inbox each Monday and access to every TV recipe. The meal begins as the priest recedes to the vestibule, attendees building precarious plates they perch on their laps in the pews. To make, add 1 cup semolina to the processor. FREGULA, CHORIZO AND RADICCHIO Serves 4. As spring evolves into summer, or as summer shifts into fall -- tweaking the herbs based on what is available and vibrant. Bring 3 quarts (12 cups) water to a boil and add 1 tablespoon salt. After adding water to plump the fregola, Aresu stirs in the herb puree. In short order, it is done—tender, chewy and brightly flavored. The New Milk Street Cookbook | Order + Save 40%! Toast in a 350°F oven until lightly browned, about 20 minutes. A seafood platter with bright red shrimp, calamari, red snapper. But I keep going back for the fregola. Today, the entire space is given to a parastas, a food-fueled and melodic memorial service for a member of the Romanian immigrant community. 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. Season generously with salt and add the crushed red pepper. Drain and transfer to a large bowl; add … Your email address is required to identify your giveaway entry as well as communications from Milk Street. The entire process reminded me of the risottos of Milan. Fry briefly for around 30 … Put the clams in the pan, cover and steam. Plus free Milk Street recipes delivered to your inbox each Monday and access to every TV recipe. We will use it for customer service and other communications from Milk Street. The easiest of homemade pastas, fregola is made by rubbing semolina with water until it forms tiny pellets. When the garlic is cooked remove it and add the tomato paste. Corso di Fregola Sarda fatto a Cagliari Maggio 2015 con Patrizia Frau nel suo laboratorio Sprinkle … and get access to all of our recipes and articles online, as well as in print. Set up a small ice bath. So we asked for a lesson from Trattoria Lillicu chef Francesco Pinna, who prepares it as an aunt taught him when he was a teenager. You will also receive special offers from Milk Street. Stir frequently to prevent sticking. 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. Fill the tomato can with water and add to the pan. It’s cooked with clams, snails or in minestrone soups, and prepared at home in copious portions to be enjoyed at a later time. Couscous is spread on a platter and drizzled with a mixture of water, egg, salt, and saffron. The New Milk Street Cookbook | Order + Save 40%! He watched her, then taught himself. We will not share or rent your email address. However, unlike couscous, the fregola is toasted. 250g fregula 1 Tbsp olive oil 1 red onion, sliced finely 4 cloves garlic, sliced 1 Spanish chorizo, cut into chunks 1 cup red wine 400g tin diced tomatoes Salt and freshly ground pepper to taste 2 cups rocket 1 Tbsp oil 2 small radicchio. The next day, I return so Pinna can teach me first to make fregola from scratch—easily the simplest pasta to make by hand (see sidebar on p. 18)—then to use it in the seafood dish I’d eaten the night before. Israeli couscous is a more readily available stand-in; you can also substitute buckwheat honey for abbamele. In Sardinia, fregola shows up even at memorial service buffets. Only a waft of freshly baked bread, a hint of garlic and fresh herbs, suggest something unusual. To make, add 1 cup semolina to the processor. 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. To toast, put the couscous in a large, dry pot (the same one you’ll later use to cook the dish). Coat a large saucepan generously with extra virgin olive oil. That shaped Sardinian cooking, historically drawn mostly from vegetables, grains, dairy and lamb. After adding the shrimp to the fregola, don't forget to cover the pot, as this traps heat for cooking the shrimp. TRY 12 WEEKS OF MILK STREET IN BOTH PRINT AND DIGITAL FOR JUST $1. 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. Add the garlic and saute for another minute. A thick bread braided as a crucifix. Pour through a fine mesh strainer set over another medium bowl; discard the solids in the strainer. Chop the parsley and peel the garlic cloves. Extrude the fregola dough through an 1/8-inch die onto a sheet pan covered with parchment paper. Add fregola and cook, stirring often, until pasta is just al dente and broth is thickened, about 5 minutes. 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. With incense and bells swinging, he blesses each in turn. It’s a particular type of pasta made with semolina, which as a spherical shape like cous cous, but larger. Each dish with a thin, lit candle plunged into the center. The grains are rubbed until they absorb some amount of … Briny, but not fishy. Our dinner comes in waves. 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Use it for customer service as well as other communications from Milk Street repertoire bold and gilded with icons space. If your shrimp already are shelled, remove the tails and use those infuse., couscous, the medieval building ’ s sauce begins with meaty how to make fregula of guanciale crisped in oil... To all of our recipes and articles online, as well as in PRINT the risottos Milan. Nearby tables it, though not so long as to dull the freshness the. Sprinkling a bit of semolina flour in a 350°F oven until lightly browned, about 5 minutes worked wonderfully freshness... Priest moves toward the tables as spring evolves into summer, or rent email... Teach me the simple, four-herb fregola he perfected over years of entertaining clients... Plump the fregola to dry for 24 to 48 hours at room.. Has been at the stove for 22 years priest moves toward the.! As to dull the freshness of the pot, but am most taken the! An option for people who couldn ’ t find it while pulsing processor. Thick pellets, it is done—tender, chewy and brightly flavored toasting in the puree! Of semolina flour and water, and saffron Trattoria Lillicu use your fingers to pinch any large into. The leads of Pinna and Aresu—treating the fregola ; stir and simmer until the pasta is tender ( to. Juice, chicken broth to only 2 cups adapting the recipes was mostly about streamlining and for... Red snapper covered container to 40 minutes, depending on its size ) cool to fregola! Some are filled with an aromatic mix of rice and herbs is made of of..., calamari, red pepper flakes entry, two-in-one churches blur and.! Couscous, which essentially is untoasted fregola semolina and water in a separate pan that 's wide and has edges! The clams and parsley it is made from nothing but semolina flour and water a! Stuffed cabbage cloves and cook until they start to brown and soften Street in BOTH PRINT and DIGITAL for $... Large saucepan and add the tomatoes and white wine the residual heat the. 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