Good morning! Today we make a walk through lush greenery wandering from Apulia to Sardinia and prepare together a recipe that I am sure you will love it: Sardinian fregula with turnip soup, clams and bottarga. I tell you now that if you don't find the fregula you can replace it with couscous, with rice (also integral) or with a paste to soup as rifled tubes, always following the procedure that we tell you in the recipe. If you don't know what’it's the fregula take a look at the Video preparation of Sardinian fregula. If you do not find the ROE, You can safely omit.
The Sardinian fregula soup with turnip tops, veraci clams and bottarga is a dish with strong flavors: the bit of bitter rapini, the smell of salt of the clams, the crisp acidity of the lemon. You can serve this dish like I did, as a thickish soup, or dry version, just like you would a risotto. The fregula soup, turnip and clam tops is very easy to make and, in my opinion, very elegant to serve. Is’ a first fish you don't expect, different from the usual. Will appeal especially to those who love the combination of fish and vegetables and dishes but simple flavours. Because a soup can be a gourmet dish, Believe me. If you love Sardinian cuisine, have a look at all my SARDINIAN RECIPES, from seadas to macaroons and my RECIPES WITH SARDINIAN FREGULA. Have a nice day!
SOUP WITH fregula CIME DI RAPA, CLAMS AND BOTTARGAPrint This
- 250 grams of Sardinian fregula grossa (the type tables)
- 500 grams of broccoli rabe
- 600 grams of clams
- one shallot
- a clove of garlic
- extra virgin olive oil, to taste
- salt and pepper, to taste
- dried fish roe, to taste (Optional)
- a little 'of organic lemon zest
- 100 ml dry white wine
To prepare the Sardinian fregula soup with broccoli, clams and bottarga, Clean the broccoli and put flowers and leaves in a colander. Wash them with care, then chop the leaves and make small pieces flowers. Rinse the clams under running water; put in a pan with a drizzle of extra virgin olive oil, warm up and add the clams. Deglaze with white wine and cook a few minutes over high heat, until all seafood have opened. Remember that the clams that do not open after a reasonable amount of time should be discarded). Strain the liquid and remove seafood from clam shells. Put it all aside.
Finely chop the shallot. FRY in a saucepan the garlic and the chopped shallots in olive oil, then add the broccoli rabe. Toss together, Add salt and cook a few minutes, adding if necessary a little’ lukewarm water.
Boil the fregula in salted water. Drain it al dente, a few minutes before the instructions on the packaging, because after the fregula is risotto made with vegetable. Set aside the cooking water. Join the fregula with turnip tops, along with the water of the clams and a little’ cooking water. Adjust the salt if necessary and add the grated lemon rind.
Cook until the fregula Cook, adding water until you reach the density that you prefer: You can serve the fregula dry as if it were a risotto, or with soup more or less dense. Combine the clams and a drizzle of extra virgin olive oil and leave to rest for 2-3 minutes.
Fregula Serve with broccoli and clams garnishing the plate with a few slices of bottarga, some’ lemon zest and freshly ground black pepper. Bon appétit!