Fregola is a typical pasta from Sardinia. It looks like orzo but tastes really different. I fell in love with it whilst on holiday in Sardinia.
Preparation: 30 min.
Serves: 4/6 people.
Ingredients:
- 500g of fregola
- 750g of small squid, cut into small pieces
- 2-3 cloves of garlic, peeled
- 1 chilli pepper
- A few sprigs of fresh parsley, finely minced.
- A dash of white wine
- squid ink ( if you can find it in fresh sachets it is tastier, if not it can be found bottled in the supermarket)
- vegetal or fish broth
- extra virgin olive oil
- salt
- zest of lemon
- In a large pan, heat slowly the oil with some chopped garlic, parsley and chilli pepper, until the garlic becomes coloured. Be careful not to burn the garlic.
- Add the chopped squid, give it a good stir, and cook for few minutes. Pour the white wine, let it evaporate, and cook gently for 10 minutes.
- Add the fregola, and stir thoroughly.
- Add the warm broth a little at a time.
- After a few minutes, add the squid ink and continue simmering until the resulting sauce is thick and black. Keep adding broth until the fregola is cooked (see the label for the cooking time).
- Remove from the heat and sprinkle it with chopped parsley and some lemon zest.
