Fregula (also spelled fregola) is a traditional Sardinian pasta made from coarsely ground semolina and water, shaped into small spheres toasted for a nutty flavour. 

 

Serves: 2 | Preparation time: 15 mins | Cooking time: approx 30-40 mins

  • 180 g Sardinian Fregula pasta

  • 1 liter hot vegetable broth

  • 75 ml dry white wine

  • 1 bunch of fresh asparagus, trimmed, peeled and diced

  • 2 small potatoes, peeled and diced

  • 1 small onion, finely chopped

  • 2 tablespoons extra virgin olive oil (EVOO)

  • Salt and black pepper, to taste

 

Method

Prepare the Broth: begin by making  vegetable broth and keeping it warm on the stove — this will be added gradually, just like in risotto.

Toast the Fregula: in a large pan, heat the olive oil over medium heat and sauté the onion until soft and golden.
Add the fregula pasta and toast for 2–3 minutes, stirring constantly so it toasts evenly and absorbs the oil.

Deglaze and Cook Slowly: pour in the white wine, let it simmer for a minute, then add a ladle of hot broth, just enough to cover the fregula. Stir gently.

  • Add the Vegetables
    After a few minutes, add the diced potatoes and asparagus, along with a pinch of salt and pepper. Continue to cook over medium-low heat, adding more hot broth one ladle at a time as it’s absorbed.

  • Simmer until Creamy
    Keep stirring and adding broth gradually, just like with risotto, until the fregula is tender but still has a slight bite (about 20–25 minutes total).

Remove from heat, cover with a lid, and let the dish rest for 2–3 minutes before serving — this helps the flavours settle and creates a creamier texture.

 

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 4.50 out of 5)
Loading...