Olivier Poels 5:40 p.m., June 29, 2022
In the pasta family, this is certainly one of the most original there is: the fregola sarda.
As its name suggests, it is originally from Sardinia.
The size of large couscous grains, it has a slightly brown tint, obtained by roasting.
Its origin dates back a good thousand years, it would be the Phoenicians or the Punics who brought it to this small island in the Mediterranean.
In the 14th century, a treaty enacted stipulated that it could only be made from Monday to Friday, in order to reserve the water available on weekends for field work.
It is used to make a famous dish of the island: the risottanola which consists of cooking this pasta like a risotto by adding the broth gradually.
The recipe for fregola sarda risotto style
Ingredients :
200 g of fregola
1 shallot
10 cl of white wine
50 g of butter
1 liter of chicken broth
Parmesan cheese
Fry the minced shallot in a little butter
Add fregola and white wine
Wet in the broth gradually for 19 minutes
Add a knob of butter and the parmesan