The perfect recipe for Sardinian Fregola, a typical dish of Sardinia. All the ingredients and the procedure explained step by step to make a good dish of Sardinian fregola with fish or seafood at home.
La Sardinian fregola is one of the typical dishes of Sardinia and boasts a ancient history. In fact, it is said that in Sardinia it has been preparing for 1000 years. Someone claims this durum wheat semolina it spread thanks to the trade with the Phoenicians and the Punics, while others argue that it is of Sardinian invention. Whatever its origins, they are so ancient that they have made it one of the most popular typical island dishes.
You should know that depending on where you are, not only the recipes but also the name of the fregola changes. Let us call it fregula, succu, pistitzone o falls, is a pasta that adapts to various recipes. It is perfect combined with full-bodied seafood sauces, but also preparations with tomato, cooked in risotto or in soup, enhance its flavor and characteristics.
Wherever you are in Sardinia, you will certainly find one typical recipe of the place based on fregola. Furthermore, if you want to bring a little island atmosphere to your tables, it is now easy to find fregola in many of the major Italian supermarkets. Just make sure you choose the right size for your recipe: coarse for risotto cooking and for drier or finer-grained dishes for important sauces or for soups.
Practical information
Difficulty: medium
Preparation: 30 minutes
Cooking: 25 minutes
Doses: 4 people
Ingredients of Sardinian Fregola with fish
- 320 g Sardinian Fregola
- 300 g Clams
- 300 g Mussels
- 400 g Shrimp
- 2 squid
- 300 ml Tomato sauce
- 1/2 glass White wine
- 2 cloves Garlic
- Chilli
- Sale
- Extra virgin olive oil
- Parsley
Preparation of Sardinian Fregola with seafood
At least get started a couple of hours earlier putting the clams in a basin full of cold water, letting them drain and to clean them from the sand, then rinse them very well.
Now move on to the mussels, carefully cleaning them from algae and rinsing them very well. United clams and mussels in a pan covered and heat over high heat for a few minutes to make them open. Take the sauce and filter it with a colander. Free the molluscs from their shells, leaving a few whole to use for the final decoration.
Now move on to cleaning the shrimps, removing the head and carapace and eliminating the marrow (use a toothpick). Rinse them well. Clean i squid removing the skin and entrails. Rinse them and then cut them into thin rings.
Crush the garlic cloves and brown them in a large pan with a drizzle of oil, then add the squid and brown them. Add the prawns and blend with the white wine.
Later add the tomato sauce, the cork of the shellfish previously filtered and cook for 15 minutes. Add salt and pepper as required and finally add the molluscs off the heat.
Filter to separate the sauce from the fish. Let's move on to cooking the fregola placing it in a large pot with a drizzle of oil. Toast for a few minutes and add a ladle of sauce. Once absorbed, add another mixture of sauce and continue like this until it is finished. If necessary, add water to finish cooking the fregola.
A couple of minutes from the end add the seafood and finish cooking. Serve by adding a drizzle of oil, the shellfish with their shells and chopped fresh parsley.
Curiosities and tips for the perfect Sardinian Fregola dish
Variants of the recipe: you can use the fresh tomato instead of the tomato sauce or cook the fregola in broth, without using tomato in the recipe.
Obviously the advice is to use fresh fish, but if you prefer to speed up or don't feel like cooking the fish yourself, fold over some frozen or ready sauce.
