So fregula is fregola, pearl couscous, giant couscous, mograbia(h) as well as some other names, but it is essentially tiny pasta balls. We’ve cooked with it before but this time Jules bought it by accident and we had to find a recipe to use it up. Somewhat like a risotto, but the texture is a touch more unctuous. Quite a rich and flavoursome dish.
Wine Suggestion: This dish requires a powerful red with a fresh core of acidity. Taking inspiration from a Risotto Milanese pairing we opened a Pira Luigi Barolo Serralunga from 2018. Youthful and expressive aromatics of leather, violets & wild berries plus hints of tar. This flowed into an energetic and refined palate with elegant, but persistent tannins; almost lifted and light, but with a deep core of rich fruits.
Fregula with sausage and saffron – serves 4
- 1 clove of garlic
- 6 tbsp olive oil
- 120g sausage meat, crumbled – try to find meaty Italian sausages if you can
- 4 sun-dried tomatoes, chopped
- 2 sprigs of thyme
- a small piece of chilli
- 1 litre stock – meat or veg – we used turkey stock
- 350g fregula (see note above)
- a few strands of saffron
- 60g pecorino, grated
Put the stock into a small saucepan and bring to a simmer.
Smash the garlic clove but leave it whole, then put into a deep frying pan with 3 tbsp of the olive oil. Fry gentluy over a medium-low heat.
Add the sausage, sun-dried tomatoes, thyme and chilli, and fry, stirring, for a couple of minutes.
Add the fregula to the sausage and stir for a minute. Then start adding the stock, a ladelful at a time, the same as you would if cooking risotto. Keep both pans simmering as you keep going like this. Start tasting the fregula after 12 minutes and cook until al dente. You are looking for a loose rather than stiff consistency.
Add the saffron, pecorino and 3 tbsp of olive oil and serve.
(Original recipe from An A-Z of Pasta by Rachel Roddy, Penguin:Fig Tree, 2021.)
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