Rustichella d’Abruzzo Fregola Sarda Fashion

Description

Rustichella d’Abruzzo Fregola Sarda

Closer to couscous than extruded pasta, fregola from Sardinia, Italy, has an irregular, pebble-like shape with a coarse exterior that grips sauces. Historic producer Rustichella d’Abruzzo—a family company that traces its roots back to 1924 in Penne, Italy—makes its pasta using traditional methods, including slow-drying at low temperatures over the course of days. Fregola’s pronounced wheaty flavor can be further enhanced through toasting in a dry skillet for a few minutes. Cook it like you would conventional pasta, in roiling salted water, or simmer like risotto for a creamy texture, adding small amounts of hot water or broth and stirring frequently; we also like to simmer it in soups and stews. Fregola cooks quickly, making it perfect for weeknight cooking.

[/description-break] Ingredients [/title]
Durum wheat semolina, water
[/accordion] Specifications [/title]
Net Weight: 1.1 pounds

Place of Origin: Italy
[/accordion] CARE AND USE [/title] N/A [/accordions-break]Fregola, is the signature nugget-like pasta of Sardinia, a large Italian island in the Mediterranean Sea. [/banner_heading] Like the pastas of southern Italy, fregola is made from nothing but semolina flour and water. Formed into thick pellets, it is dried, similar to couscous, but then toasted until lightly browned. This explains why it retains more chew than couscous after cooking. And like many pastas, it often is best when cooked in the sauce, allowing it to better absorb the other flavors while releasing starch that thickens the dish. [/banner-text-break]Boil and strain this fregola as you would pasta for serving as a side or for recipes such as salads. Or, simmer it like risotto, gradually adding in water or stock, until the couscous is tender and coated in a silky sauce. [/how-to-use-break] For extra nutty flavor, toast your fregola in a bit of oil before adding water to boil.