Fregola with seafood

Wine to drink: Vermentino

Fregola (also fregula) is  very similar to couscous, mainly made ​​ in Cagliari, Oristano and Campidano. The durum wheat flour is kneaded by rubbing the dough until you get small irregular spheres; the flavor is distinctive and it is due to the natural drying and roasting of the dough. A typical preparation of fregula is to simmer it in a tomato-based sauce with clams and mussels. So today here we are with a recipe with sardinian fregola and seafood!

Ingredients x 4:

  • 320 gr of fregula
  • 1 Kg of seafood(mussels, clams and smooth clams)
  • a dozen of cherry tomatoes
  • a clove of garlic
  • chopped parsley
  • extra virgin olive oil
  • chili pepper
  • salt


Clean the mussels and put to drain the seafood in water and salt (about 35 grams of salt per liter of water) for at least a couple of hours, changing the water occasionally to remove the sand. Rinse well the seafood under running water  then put them in a frying pan with a lid (I put only the mussels, putting the clams and cockles , which were quantitatively less, directly in the pan at the end of the cooking). Let the mussels open over medium to high heat, then remove the interior from the shell retaining the broth and some mussels with shells (4 or 5 for every single dish). Meanwhile, in a frying pan, brown the garlic (whole or chopped, as you like) with oil and chili pepper. Add the fregola and toast it like a risotto (this will enhance the characteristic flavor of fregula). Take the tomatoes, wash them, cut them into small pieces and put them in a pan with the fregula. Add the mussels broth, and if it is not enough to cook the fregola, add salt water. Let cook the fregola, stirring occasionally, then add clams and smooth clams, cover with a lid and leave to open the valves of clams and smooth clams. Adjust salt if necessary. When the fregola is almost cooked, let evaporate the cooking liquid, then add the mussels (those with and those without shells) and let take taste. Serve sprinkled with chopped parsley.

Match it with a bottle of white wine, we suggest Vermentino, served at a temperature of 8-10 °C

In the picture fregula with bottarga A recipe that we will present next time!!!

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Wine Tasting - Tour of Sardinia

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