That Italy is the country of a thousand pastas It is something that does not surprise us. So much so that we cannot be surprised when, from time to time, we discover a new pasta.
No one can ignore what spaghetti or macaroni mean. Nor are increasingly popular options such as fusilli, farfalle or the essential gnocchi. However, Karlos Arguiñano has surprised in his program with a very unusual pasta which, in addition, has the appearance of rice.
Not only rice, but also other cereals such as wheat or barley itself, and which have a small, round shape, like grains, which is nothing other than fregola (an incorrect Italianization), which is actually called fregula —if we are purists— or fregula if we translated it into Spanish.
However, as so often happens, we translate certain names not very correctly and these end up passing into the collective ideology. Precisely, what has happened with this fregola that Karlos Arguiñano has accompanied with seafood. The question: what is fregola —or the fregula—?
What is fregola
It is a spherical pasta, typical of the island of Sardinia – hence it is often known as fregula sardinian—which consists of a semolina balls mix which usually do not exceed two or three millimeters in diameter and have a rather irregular and rough appearance.
Unlike other pastas, the grace of the fregula is in that irregularity, which increases its porosity and is what allows it to better absorb the flavors and sauces that accompany it. Furthermore, as it is a preparation based on durum wheat semolina, its durability is very high.
In fact, She is very related to him couscous, which is also a pasta made with durum wheat semolina. As for the differences, let’s mention that fregula is usually toasted in the oven after drying. This allows it to acquire a reddish color, as well as a sweeter aroma thanks to that toastwhich makes it quite appetizing.
As for its preparation, little science. Like the rest of dry pasta, fregula Cook in boiling water for eight to ten minutes. and drain to accompany the sauce you want.
In Sardinia, very marked by its seafood cuisine, fregula – or frégola – is usually accompanied by clams and other shell seafood, preparing the traditional fregula with le vongole either directly served with tomato.
Antico Pastificio Toscano MORELLI – Fregula (500 gr)
*Some prices may have changed since the last review
Due to its appearance and texture, it is also frequently cooked as a risotto, although managing your tempos is more complicated, but it still offers very good results. Likewise, as with rice, fregula can also be cooked more brothy or drier, although generally it tends more towards creamy or brothy textures.
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