Soup of fregula with clams. As you know, my partner is Sardinian and this is one of the island dishes I love most: a fairly dry soup made with the characteristic 'fregula’ SARDA, a durum wheat pasta made with semolina toasted in the form of irregular grains which can be very small, medium or a little’ the biggest (if you have curious to have a look Video preparation of Sardinian fregula I turned into a beautiful Seventh St. Peter's bakery). Similar to couscous in the use, fregula in this dish is prepared with the clams (in Sardinian soup is called de còcciula), a little onion, garlic and parsley, the dried tomatoes and some fresh tomato season. Very simple, fregula with clams, however, has all the flavor of the sea and is a simple and tasty dish. I must admit that I like the soup fregula not too soupy, indeed quite dry, but if you can adjust the amount of broth as favorite. Have a good day.
Fregula WITH CLAMSPrint This
- 1,5 kg of mussels or clams
- 250 grams of fregula (Media No grossa)
- a bunch of parsley
- half a white onion
- a clove of garlic
- a small piece of chili pepper (Optional)
- hot vegetable broth, to taste
- 8 sun-dried tomatoes
- 4-5 fresh tomatoes (in season)
- extra virgin olive oil, to taste
- salt and pepper, to taste
To prepare the fregula with clams must first, as with all dishes made from clams, bleed seafood. Put the clams in a bowl with lightly salted water for a few hours.
Rinse the clams several times under running water and then put them in a pan with a little extra virgin olive oil and some olive parsley stem. Cook the clams over high heat, blankets, do not open until. As the clams open, remove the pan. I recommend: do not try to force open the clams that remain closed, because they are death and often contain sand. They go throw. Store and filter in a strainer meshed the cooking water of the clams. Remove of the clams from shells, leaving the shell with a dozen that you will use to decorate the dishes (if you hate the shells in dishes you can avoid, but I like to just eat fregula that lurks in whole clams).
In a saucepan, put a clove of garlic, a bit of chilli if you like and the oil extra virgin olive: fry over low heat until the garlic is golden, then remove it and the red pepper. Add the finely chopped onion to the oil and a tablespoon of warm water: sauté for about 5 minutes over low heat, stirring often. Chop dried tomatoes into small pieces and add these to the Pan, then add fregula and roast them for a few minutes as you do with the risotto.
Add to fregula the cooking water of the clams and broth. Bring the cooking fregula: the soup should be quite dry, with a little’ soft but not too soupy. In the last few minutes add the clams fregula, and those with the shell and those without, and the finely chopped parsley. If the tomatoes are in season, you can combine two or three tomatoes private camone type of skin and seeds and cut into strips. It is usually not necessary to adjust the fregula with salt clams, because the flavor of the clams and dried tomatoes is enough, but to be sure try. Serve the fregula with clams in holsters garnishing the dish with a drizzle of extra virgin olive, freshly ground black pepper and a little’ chopped parsley.
THE PAIRING: We recommend a Vermentino di Sardegna Doc produced by Winery Dan. The Donnikalia sure to satisfy the most demanding palates, with its aromas of almond and fruit and with its dry and fruity. Serve cool at a temperature around 10 degrees.