Fregola, a toasted pebble-shaped pasta made from semolina and roasted lightly in the oven is a type of pasta from Sardinia, Italy. In my opinion, it has a strong resemblance to Moghrabieh, Lebanese couscous.
Cooking Fregola :
Heat about 10 cups of water with 2 teaspoons salt to a rolling boil in a pasta pot. Stir in the 1 cup fregola, and cook until al dente, about 8 minutes. Empty the pot into a colander or large strainer to catch the fregola. Add a little olive oil and fluffed with a fork to keep pieces from sticking together. Cooked fregola can be used in a variety of dishes.
Here, I have made a fregola salad, tossed in a red wine vinaigrette, served with grilled chicken. I added arugula, red onions, black olives, radishes and grated a lot of Pecorino Romano cheese on it.
Fregola can also be added in soups or as a side dish to accompany seafood, grilled meat etc..
Heat about 10 cups of water with 2 teaspoons salt to a rolling boil in a pasta pot. Stir in the 1 cup fregola, and cook until al dente, about 8 minutes. Empty the pot into a colander or large strainer to catch the fregola. Add a little olive oil and fluffed with a fork to keep pieces from sticking together. Cooked fregola can be used in a variety of dishes.
Here, I have made a fregola salad, tossed in a red wine vinaigrette, served with grilled chicken. I added arugula, red onions, black olives, radishes and grated a lot of Pecorino Romano cheese on it.
Fregola can also be added in soups or as a side dish to accompany seafood, grilled meat etc..
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