Fri 22 Aug, 2003 05:59 pm
Fregola is a Sardinian specialty which is thought to be an ancestor of modern pasta. It consists of small, chewy balls made from coarsely ground semolina. It can be used as a bed for sauces, but it's also terrific in soups. I like it best in a salad I make.
Fregare means "to rub," and fregola pasta is made by rubbing coarse semolina pasta and water together to create crumbs. The crumbs are then toasted, which imparts a rich, earthy flavor to the pasta. The pasta is cooked a little like rice, with an excessive amount of water that is allowed to evaporate during the cooking process."
If you cannot locate Fregola pasta locally, you can substitute Acini de Pepe pasta. Or you can search for sources on Google for Fregola pasta.
FREGOLA PASTA SALAD
An original recipe by BumbleBeeBoogie
Fregola pasta, cooked
sweet or red fresh onions, peeled and finely chopped
bottle of small capers
diced ripe tomatoes, diced into small pieces
Greek catalama olives, pitted and chopped
Extra Virgin olive oil
Italian flat parsley, chopped
I haven't listed the ingredient quantities, I just add them in proportion to the amount of Fregola I have.