Soup of fregula with clams. As you know, my companion is Sardinian and the fregula (or fregola, as it's often called incorrectly) with clams is one of the typical dishes of typical Sardinian cuisine that I love the most. This is 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) or the arselle. And still, a little onion, garlic and parsley, the dried tomatoes and some fresh tomato season. Very simple, The Sardinian fregula soup with clams, however, has all the taste 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 you like. If you love Sardinian cuisine, have a look at all my Recipes SARDE, from seadas that I do in the house to the macaroons and my RECIPES WITH SARDINIAN FREGULA. Have a good day.
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 drizzle of extra virgin olive oil and a few stalks of parsley. 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 strain the cooking water of clams into a tight-meshed strainer. 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 little piece of chilli if you like and extra virgin olive oil: sauté over low heat until the garlic is golden, then remove it and the red pepper. Add the finely chopped onion and a tablespoon of warm water to the oil: 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 the cooking water of the clams and hot broth to the fregula. Bring the cooking fregula: the soup should be quite dry, with a little softness but not too broth. 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, fresh ground black pepper and a little chopped parsley.
MATCHING: we recommend a Vermentino Doc of Sardinia produced by the 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.