In stock now at Forsyth.
Rustichella Fregola Sarda
Fregola (FRAY-goh-la) is a Sardinian pasta similar to couscous, but with a rougher texture. It is lightly toasted, giving it a nutty flavor. The pasta is formed into small round balls about the size of Israeli couscous, and is used in pasta salads, pilafs, soups, and stews.
What makes all of the Rustichella pastas special? They say it is the wheat and the water, and these things are important. Also, important is the time it takes to air dry the pasta, 40 – 60 hours! Most pasta is quickly dried in ovens which affect the tooth, the flavor of the wheat, and the overall yield of the product. The quality of this product is measured by the superior attention to detail that Rustichella affords their products. When you have a product with such a small number of ingredients, every detail counts.
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From Today Food
- 1/2 cup dried peeled fava beans
- ½ cup dried cranberry beans
- 1⁄3 cup dried chickpeas
- 7 tablespoons extra-virgin olive oil
- 1 medium yellow or white onion, chopped (about 1 cup)
- 2 medium carrots, peeled and chopped (about 2⁄3 cup)
- 2 medium celery stalks, chopped (about ½ cup)
- 2 teaspoons minced garlic
- 1 (28-ounce) can crushed tomatoes (about 3½ cups)
- 3 medium yellow potatoes, peeled and diced (about 1½ cups)
- 1½ cups chopped fennel
- ¼ cup loosely packed fresh Italian flat-leaf parsley leaves, chopped
- 2 tablespoons chopped fresh basil leaves
- 2⁄3 cup of Sardinian fregula, Israeli couscous, or acini di pepe pasta
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ cup finely grated pecorino Romano (about 2 ounces)
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