Fregula with Sausage
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Loading...Fregula con salsiccia is a typical dish of Sardinia, our beautiful island in the heart of the Mediterranean that has a great and important Italian cooking tradition. Fregula is an ancient pasta shape, which comes in the form of tiny balls prepared with durum wheat semolina and warm water that are kneaded and processed by hand. The balls rest overnight and then are toasted in the oven for about 15 minutes. Hence the golden color and the particular texture Fregula can be served with fish sauce (especially with clamps) or, as in this recipe, with a very simple tomato, onion and italian sausage sauce that you absolutely must try
Ingredients
- Fregula Sarda 300 g (about 70 g per serving)
- Italian Fresh Sausage 3
- Tomato "Passata" 600 g
- Tomato "Paste" 1 tablespoon
- Bay Leaf 2 leaves
- Salt
- Extra Vergin Olive Oil
- Pecorino Cheese freshly grated for serving
Instructions
Remove the skin from the sausages and chop them very carefully with a knife, in order to obtain a mush. I cut the sausages for a long time on the cutting board and then crush the pulp a little with the knife blade in a knot to undo it completely
Slice the onions and put in a pan with plenty of oil and bay leaves Immediately add the salt, cover with the lid and cook over very low heat for about 10 minutes, until the onions are soft
Add the sausage, blend with the white wine, let it evaporate and cook for about 5 minutes then add both the tomato Passata and Paste
Let the sauce cook for about 20 minutes, stirring often and mashing the pieces of sausage with a fork: the pork must dissolve in the sauce and "get lost" in the sauce.
Boil plenty of water, add salt and cook the fregula for the time indicated on the package: by its nature it will always remain a bit hard
Drain the fregula in the sauce, helping yourself with a ladle, and let it cook in the pan for a few minutes. Then, with the heat off, add plenty of Pecorino and stir again before serving
Notes
Fregula con salsiccia it is a classic and perfect example of Sardinian cuisine. A poor cuisine (which has a prominent place in Italian cooking) but rich in flavors, aromas and particular "shapes": from sweets (seadas), to the famous biscuits (piscotti) to pasta shapes (malloreddus and culingiones) Sardinian dishes have unique and decidedly unusual shapes that make them recognizable at first glance. Like the shape of this pasta, these thousand tiny balls that always remain a little hard and "explode" in the mouth, in all their flavor Fregula is also called Sardinian couscous because it closely resembles the typical Middle Eastern dish that crossed the Mediterranean and greatly influenced not only the cuisine of the Maghreb (the Arabian coast) but also the Italian and Spanish ones
ItalianCookingTips
The fregula is toasted, which is why it always remains a bit hard after cooking in water … but this is its characteristic. I recommend that you follow the cooking time indicated on the package and then continue to cook the fregula in the sauce for a couple of minutes more, so that it will flavor perfectlyIf you need to find good Fregula just click on https://prodottitipicisardi.store/negozio/pane-e-pasta-farina-semola/fregua-turrada/
ItalianCookingTips
Fregula can also be eaten at room temperature, especially in summer: season it with this sausage sauce and let it rest for half a day. Then taste it without heating it: a real delight
ItalianCookingTips
Obviously this sauce, simple but very appetizing, goes well with any type of pasta. However, take care to undo the sausage very well, chopping it for a long time so that it “loses” in the sauce disappearing from sight … but not the taste
ItalianCookingTips
In cooking, the fregula swells and doubles its volume. Don’t be afraid that 70 g per person is not enough: they will fill your guests’ plate
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