Fregola has very ancient origins, dating back millennia, and is intimately linked to the island of Sardinia in Italy. It is often compared to couscous, the only difference being that the latter is steamed and the fregola is cooked in water. It is one of the most important symbols of island tradition. Its rough texture and consistency suit to various types of sauces and dishes, which vary from one region of the island to another.
Uses: The most famous Sardinian recipe made with this type of pasta is Fregola with clams (Fregola alle vongole), an excellent and typical first course, especially in southern Sardinia. Throughout Sardinia, it is customary to coat Fregola with tomato or white, fish-based sauces.
The Sardinian Fregola lends itself to many different dishes, such as Fregola with seafood or others of poorer origin, like Fregula incasada — a first course with simple ingredients: parsley, tomato, sometimes saffron, and lots of grated pecorino cheese.
It can also be cooked with broth, like a risotto, or used in soups.
Ingredients: Durum wheat semolina.
Contains:Wheat. May contain: Tree nuts (chestnuts).
