How to prepare the Freguula Sarda Summer Salad with Confit tomatoes at home: simple and delicious

Summer saffron saffcola salad with confit tomatoes and almonds. A cold vegetarian salad perfect for the summer because it is simple to prepare, Mediterranean and colorful. This first course of Freguula Sarda has very few ingredients: Everything is played on the colors and taste of the different types of tomatoes. If you can't find the Sardinian Freguula, You can use a cereal like spelled or barley, But also the couscous.

This dish is one pasta salad a little’ different from usual: I find this Sardinian pasta be an excellent alternative to rice or cereals, especially in summer dishes. Here I gave to Sardinian fregula (many in Italian they call ' fregola ') a taste and a bolder color through the use of Saffron. If you don't know what’it's the fregula take a look at the Video preparation of Sardinian fregula, shot in a beautiful bakery in Settimo San Pietro, in Sardinia.

Summer pasta salads: ideas and recipes

If you love the Sardinian Freguula, Try also the delicious Fregula SALAD WITH TUNA, CELERY AND BOTTARGA. Alternatively, Spelled is an excellent replacement and is low glycemic index: save the recipe of’Spelled salad with zucchini, PEPPERS AND TUNA and of that With grilled zucchini.

And if you prefer pasta salad, Then I suggest you try at least the one with PESTO, GREEN BEANS, Celery and dried tomatoes, that VEGETARIAN with confit tomato and mozzarella, the PASTA SALAD WITH SALMON, CHERRY TOMATOES AND LEMON and l’Pasta salad with Genoese pesto and tuna.

The tomatoes, which types to use to make them confit

But the real difference, in this recipe, make tomatoes: more types you will use, This dish will be tasty. Each tomato has its own characteristics. There are the Yellow corbarini which are very sweet (I've used even to make a dessert with buffalo mozzarella). I camone that have an accentuated flavor, i cherry tomatoes with a marked and unmistakable taste, i tomatoes soft and sweet. In short, more varieties of tomatoes you will use more this salad of fregula is good.

Very few other ingredients: extra virgin oil, fresh aromatic herbs (the kind you prefer, I used thyme and Marjoram) and toasted almonds. Deliberately I used almonds with the outer fur, for a more intense and interesting.

Obviously, you can add to Freguula salad with saffron and confit tomatoes many other ingredients, to make it even more complete dish: cubes of Greek feta or first salt, ventrlesque of tuna in oil, some oliva nera. If you love Sardinian cuisine, have a look at all my SARDINIAN RECIPES, from seadas to macaroons and my RECIPES WITH SARDINIAN FREGULA. Now I wish you good day and leave you to your creativity.

Fregula SAFFRON WITH TOMATOES AND ALMOND CONFIT

Portions: 4 Preparation: 20 minutes Cooking: 2 ore 2 ore

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 4 voted )

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Ingredients

320 grams of medium sized Sardinian fregula

500 grams of Tomatoes Confit of varying quality and color (Yellow corbarini, cherry tomatoes camone, cherry tomatoes, tomatoes)

some pistils of Saffron (I used that of Navelli)

fresh thyme and Marjoram

almonds (peeled or not peeled)

salt and pepper

extra virgin olive oil

the zest is a little organic lemon juice

Procedure

Per i confit tomatoes follow this VIDEORECIPE , season the tomatoes with thyme, Marjoram, salt and sugar. Let the tomatoes dry at 100 degrees for a couple of hours: you only care about using tomatoes of different types and colors, not just for aesthetics but also a matter of taste. Yellow Corbarini cherry tomatoes, for example, they're very sweet, the Green Cadillac savoury biscuits, the tomatoes slightly acidic. In this way, your salad will taste different nursery in every bite.

For the saffron freguula: Bring plenty of salted water to the boil, to which you will have combined the pistils (or half a bag) of Saffron. Boil the fregula and drain it al dente. Place it in a bowl and season it with extra virgin olive oil, the lemon zest and a few drops of lemon juice, a few sprigs of thyme and Marjoram and black pepper. Once the spawning will be slightly cooled, Add the tomato confit.

Cover with plastic wrap and let the Freguula rest with confit tomatoes for a couple of hours, so that it soaks up. You can leave it at room temperature, If you plan to eat it within two hours, otherwise I recommend you store it in the refrigerator for at least 30 minutes before her temper to taste it.

Before serving the fregula with tomato confit, Sprinkle with coarsely chopped almonds (I use those in their skins because they have a stronger taste and particular), drizzle with a drizzle of extra virgin olive oil, A little fresh ground black pepper and decorate with a little fresh aromatic herbs. Bon appétit!

Note

Combination: The Strait of Messina is the wine we chose to accompany this dish. "Case White" is a white wine, tasty, with intense aromas of fresh fruit, with tropical notes, and is produced with Zibibbo grapes harvested generally in late August, which wort is partly fermented and matured in barrique. Produces the Seal Jelmar La Fauci, It has vineyards in front of Capo Peloro. In this recipe, saffron, tomatoes, almonds, the toasted flavor of the fregola gives a complexity that this wine, just as complex and nuanced (between the savory and sweet) able to support and accompany to perfection.