Fregola with artichokes and dried tomatoes

The fregolafregula, parish in Sardinian – it's been in my pantry for a few months. This type of pasta resembles the more famous couscous, at the base there are the same ingredients: durum wheat semolina and water, from which grains of dough of different sizes are obtained. The balls are then toasted in the oven and this process gives them a toasted flavour. Usually when we hear of fregola we associate it with clams, small clams, but in reality there are many typical recipes that feature fregola as the protagonist.

I was waiting to have the first artichokes to be able to experiment with this recipe I wrote down a few years ago and which I continued to keep among the scattered pieces of paper in my old recipe notebook. Simple and tasty, this first course enriched my Sunday and reconciled me with the cuisine that I have neglected a lot lately… And not just her! In the last post I told you about a picnic, well we did it but unfortunately the weather didn't help us, in fact, on the morning of May 1st here in Rimini there was a November air that only discouraged you from sticking your nose out. After the picnic, more work, more work and it's Monday, a new working week begins 😉

I don't despair, a special weekend awaits me and finally, I hope, a bit of relaxation. Good Monday!

Fregola with artichokes and dried tomatoes

  • 180 g of large fregola
  • 2 artichokes
  • 4 dried tomatoes
  • parsley to taste
  • 1 clove of garlic
  • 1 small glass of dry white wine
  • vegetable broth to taste (about 1/2 liter)
  • 2 tablespoons extra virgin olive oil + a little raw

(For 2 people) Finely chop the parsley and dried tomatoes. Clean the artichokes and cut them into thin strips. Separately, bring the vegetable broth to the boil (if you don't have broth you can replace it with boiling salted water).

Put the extra virgin olive oil in a saucepan, add the cleaned garlic clove and the chopped parsley and tomatoes. Fry for a couple of minutes and add the artichokes into strips, leave to cook for a few minutes and then add the wine and let it evaporate.

Add the fregola and toast it, then add the broth to cover the fregola. Leave to cook over low heat and without a lid, stirring occasionally and adding broth when it dries. After about ten minutes (taste to be sure both to check the cooking and to add salt!) finish cooking.

Serve immediately with a drizzle of raw oil, a sprinkling of parsley and black pepper, if you like.


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