Every region of Italy has a pasta shape or two, and Fregula, tiny blebs of pasta, are Sardiniam. This recipe is a tasty, fulfilling porridge of sorts, a dish that will satisfy if serve warm and also help keep out the chill if served hot. To serve 6:
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- 2/3 pound (300 g) fregula
- 1 3/4 pounds (800 g) potatoes, peeled and diced
- 2 sticks celery, sliced finely
- 1 onion, minced
- 1 tablespoon minced parsley
- 1 clove garlic, minced
- 1/4 pound (100 g) cured lard, ground (buy this at a delicatessen; it should
- be salted and seasoned with herbs, but not smoked). If need be substiture fatty pancetta or prosciutto fat
- 1/4 cup + 2 tablespoons olive oil
- Salt & freshly ground pepper
- 1/2 cup hot water
Preparation:
Cut up the vegetables.
Heat the oil in a pot and sauté the lard, onion, garlic and parsley; as soon as the onion is lightly browned stir in the hot water and the diced potatoes. Check seasoning and cook over a low flame. When the potatoes are half done add the celery and continue to cook, stirring occasionally. After about 10 minutes stir in the fregula and cook, stirring often until the fregula is done. Serve hot or warm, as you prefer.
The wine? A light, zesty red, Cannonau d'annata.
Yield: 6 servings fregula with celery and potatoes.
Heat the oil in a pot and sauté the lard, onion, garlic and parsley; as soon as the onion is lightly browned stir in the hot water and the diced potatoes. Check seasoning and cook over a low flame. When the potatoes are half done add the celery and continue to cook, stirring occasionally. After about 10 minutes stir in the fregula and cook, stirring often until the fregula is done. Serve hot or warm, as you prefer.
The wine? A light, zesty red, Cannonau d'annata.
Yield: 6 servings fregula with celery and potatoes.
