Soup of fregula with clams

PROCEEDINGS

Fregula with clams

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. TheDonnikalia 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.

Sardinian fregola with clams soup