How to cook with Fregola or Fregula

0

Fregola or fregula is a Sardinian pasta grain made from wheat and is similar to middle-eastern couscous. It is cooked by boiling it in salted water in exactly the same way as any other pasta and takes about the same time to cook – 10-12 minutes – even though it is made of tiny grains.

Fregola is a cleverly constructed pasta: each grain has a threaded texture which helps it to pick up dressings and sauces (you’ll see it if you look closely at the grains in our photograph above).

Read food writer Edward Schneider’s article ‘Cooking Off the Cuff: Fregula and Arugula, an Aromatic Match’ in the Huffington Post. (Follow Edward Schneider on Twitter here to receive a reminder of his weekly blog posts).

Fregola soaks up flavour and is the star in a classic Italian recipe where you cook it al dente and toss it with clams (this recipe for Fregola With Clams from Bon Apétit suggests that you cook it ‘rare; for just 6-8 minutes before adding it to the dish where it is further cooked in the clam broth).

Nigel Slater serves it as a starchy grain in a Fregola, Cucumber, Coriander and Orange Salad or with sausage and harissa in Sausage and Fregola with Harissa.

Try Yotam Ottolenghi’s recipe for Roasted Lemon and Fregola Salad with a plethora of herbs and flowers including basil, mint, parsley, dill, thyme and lavender flowers. (Use only what you have in the fridge or growing in a pot or garden or it could end up as the simplest most expensive salad you’ve ever made once you buy a packet of every herb!)

The New York Times Cookery team have put together a variety of recipes using fregola: try Fregola with Corn and ParmesanCountry Ragout With FregolaQuail With Fregola and Olives and Fregola With Artichokes, Feta, Toasted Almonds and Herbs

YOU MAY ALSO LIKE
How to make gnocchi
Borlotti Beans with Tomato, Thyme and Parmesan
Insalata Caprese
Tabbouleh (Taboula) Salad
Penne with Pachino Tomato and Anchovy Sauce
Beetroot and Balsamic Salad

Photograph copyright foodpixies.com

Related Recipes and Features

3 Michelin-star chef Pedro Subijana creates steak tartare Three Michelin-starred chef Pedro Subijana creates two dishes from Akelaŕe in San Sebastián, Spain. The first is a twist on the classic steak tarta...
Faggots 'Faggots remind me of the less-comfortable pubs that are better for it: hard, dark-wood bench seating, whitewashed walls and a low ceiling, a small cr...
Carpaccio Salad Thinly sliced cured beef dressed simply with olive oil and Parmesan is one of life's great pleasures. You can buy it in good Italian delis and now, yo...
How to substitute dried herbs for fresh herbs Dried herbs are pungent so you need to take care when adding them to dishes: here's how to substitute dried herbs for fresh herbs in a recipe so you d...
How to make hummus at home from scratch You can make about four times the amount of hummus at home for the price of a tub in the supermarket. Serves 4 as a dip Ingredients 400g cann...
Cheat’s Shepherd’s pie This is a bit of a cheat's version of Shepherd's Pie using dried herbs instead of fresh, soy sauce to add that umami flavour to the meat (minced beef ...
Share.
Follow

Follow this blog

Get a weekly email of all new posts.

Email address