Fregula (also fregola) is a type of pasta from Sardinia. It is similar to Israeli couscous. Fregula comes in varying sizes, but typically consists of semolina dough that has been rolled into balls 2-3 mm in diameter and toasted in an oven.
This is my newest addition to the variety of my kitchen this summer. Plus the Arabic version of Mograbiah the giant couscous. Recipe will follow!
Cook the amount of Fregula you want this is 200 grams for a party of 6 as a side dish for steaks on the grill. Let cool before you add
Quartered 500 grams of tomatoes and drain a jar of cubed sheep cheese in olive oil with herbs
chop 2 green onions.
mix it all with the dressing, for mine I used:
4 tbsp olive oil
2 tbsp rice vinegar
1 tsp garlic paste
a little sweetness (honey or maple syrup)
fresh herbs like chives, chervil, mint or parsley – anything you have at home and you like
Arrange in a large bowl with washed corn salad, drizzled with balsamic glaze. VIOLA!
You will fall in love with this simple yet satisfying dish!