Fregola Sarda

950 g

From the family of cereals, very similar to couscous, fregula is a type of pasta from the island of Sardinia, an Italian island in the Mediterranean Sea. It is a pearl artisanal pasta made from rubbed coarse semonila wheat and water, dried, rolled then toasted to create golden tiny balls of crumbs with roasted nuttly flavor.

It has rich delicious earthy with a hint of nutty taste, another shape and size of pasta that is sure to win both the heart and the health.

Its way is being paved to the kitchen by leading chefs and home cooks around the globe.

It can be used in pasta dishes, soups, stews, side dish, or salads. It is also cooked as the rice pilaf and can make an excellent risotto as well. It makes a great fortifying company to many dishes.

How to Cook Fregola Sarda:

Bring water to a boil and cook like pasta for 10 to 15 minutes while progressively adding more water until al dente.

Ingredients: Fregola sarda (toasted durum wheat semolina)
Allergen information: Contains gluten and may contain traces of soya.

Health Benefits:

It is said to contain resistant starch, a special kind of dietary fiber, which aids in maintaining healthy digestion and blood sugar level.

It is also a source of good carbs and protein to keep you going without bloating.

Origin: Italy

Storage: keep away from heat, humidity, and light.
Long shelf life.

Recipe Suggestion:

Fregola Sarda Tomato Pasta

Ingredients

1 cup fregola sarda
1/2 small onion, minced
1/2 garlic clove, minced
5 tomatoes, crushed (keep the juice)
1/2 cup chicken stock
1 tbsp aromatic parsley herb
1 tbsp dried thyme
1 tbsp extra virgin olive oil
1/2 cup grana padano cheese, grated

Directions

Sauté onions, garlic on a pan in olive oil and sprinkle half a tablespoon of parsley.
Add the crushed tomatoes with the juice and let simmer.
Add chicken stock then simmer.
Add the fregola sarda and stir.
Cover and lower heat and let it cook until al dente.
Season with dried thyme then remove from heat.
Stir in the grana padano cheese.
Serve on a plate and top with the rest of the parsley.
Season with ground black pepper with a little drizzle of the olive oil.
Add more grated cheese to top.
Serve and enjoy!

Nutrition Facts