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Making Fregola Sarda


Making Fregola

I dug out these photos for my friend Tiziana, who was here with me making fregola, and she is now a vegetarian! Fregola is something between cous cous and pasta, thicker than the former, and finer than the latter.



Start with a blend of fine and coarse semolina and a little salted water.




Mix mix mix




collect the pellets



pass them through a sieve and let them dry for 24 hours.




We cooked the fregola like a risotto. First chop and saute some fresh vegetables,



slowly add vegetable stock and, finally, saffron.


Yum!


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Comments

  1. DailyChefMarch 6, 2010 at 9:33 PM

    I love the step-by-step pictures! I've never made fregola before, so this was very helpful!

    ReplyDelete
  2. AlessandraMarch 10, 2010 at 9:06 AM

    Thank you Chef! I am still traveling and just about to settle in a new place, so no many chances to post...sorry :-)

    ReplyDelete

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