Fregola or fregula, whose name probably derives from the Latin word for “crumb”, is a type of pasta from Sardinia obtained by rolling durum wheat in a bowl to get little balls which are then dried and toastedin the oven.
In this recipe we suggest fregola risottata, a special recipe in which the pasta is cooked like risotto, adding stockand some tasty ingredients.
To obtain the final creaminess, use goat’s milk ricottato give extra flavour to this delicious first course.
To prepare fregola risottata, start by finely chopping the garlic and onion and browning them in hot oil.
Add the tomato pulp and cook for 10 minutes, seasoning with salt and pepper.
At this point add the Sardinian fregola and toast it, then pour a ladle of vegetable stock into the pan and let the fregola absorb it. Keep the heat low and stir from time to time.
Continue to add the stock until you’ve used it all, then turn off the heat and cook with the goat’s milk ricotta until creamy.
Serve the fregola risottata hot, garnishing with basil leaves.
Goat’s Milk Ricotta
- Sardinian fregola 180 g
- Onion 30 g
- Garlic 15 g
- Tomato pulp 125 g
- Vegetable stock 200 ml
- Fattorie Girau goat’s milk ricotta 80 g
- Extra virgin olive oil 50 ml
- Salt 12 g
- Pepper 10 g
- Basil 20 g