Today I propose a delicious dish with a special food that I used for the first time in my kitchen: Sardinian fregola paired with clams, a kind of risotto very appetizing!
Fregola or fregula as Wikipedia teaches is a special type of semolina pasta produced in splendid Sardinia!
The “fregula, available in various sizes, is produced by “rolling” the semolina into a large clay basin and toasting it in the oven. It comes in the form of irregular balls with a diameter varying between 2 and 6 millimeters” (Wikipedia docet).
The first document that has reached us that mentions this particular food is the Statutes of the Millers of Tempio Pausania dating back to 1300 where it specifies and regulates its preparation, which had to be done strictly from Monday to Friday to allow the use of water, essential for irrigation of the fields, on Saturdays and Sundays.
Fregola is one of the symbol foods of Sardinia and can be served as a risotto or more brothy like a soup, a stew, and it pairs beautifully with seafood like wedge clams, mussels and clams!
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I have opened a channel of recipes open to all and free on WhatsApp with no notifications and no sound, to which you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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SARDINIAN FREGOLA WITH CLAMS
ASI’s Kitchen
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 3 Minutes
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients RECIPE Sardinian Fregola with Clams
- 10 oz fregola
- 2.2 lbs clams
- 2 cloves garlic
- 1/2 cup dry white wine
- 4 tsps tomato sauce
- 6 cherry tomatoes (quartered)
- to taste vegetable broth
- to taste extra virgin olive oil
- to taste chopped parsley
- to taste salt
- to taste pepper
Tools RECIPE Sardinian Fregola with Clams
- Bowls
- Saucepans
Preparation Recipe Sardinian Fregola with Clams
First of all, it is very important to leave the clams to purge in cold salted water for about 1 hour.
Once this essential step is completed, gather the clams and rinse them under running water.
In a large pan, put 1 garlic clove with 2 tablespoons of extra virgin olive oil, and as it sizzles pour in the clams.
Add the wine and let the alcohol evaporate.
Let the clams open on high heat then place them on a plate, discarding the ones that remain closed.
Shell some of them, leaving many (for me a lot) with the shell.
Also filter the cooking liquid with a fine mesh strainer.
In a new saucepan, add the remaining garlic and let it brown with 3 tablespoons of oil.
Add the washed and quartered cherry tomatoes and the tomato sauce.
Mix well and continue cooking for about 10/15 minutes.
Add the fregola mixing everything well.
Add vegetable broth as the preparation dries and cook the Sardinian fregola with clams, adding the clams in the last 3/4 minutes.
Adjust the salt, pepper, and sprinkle chopped parsley over the preparation before serving.
Enjoy your meal!
Annalisa
SOURCE recipe then modified during the process GialloZafferano September 2020 Issue
