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Page 1/5 - Select a Page: [1] [2] [3] [4] [5]  [ Fregola Recipes ]   • Toasted Fregola, Sardinian-style Ingredients: 500 g of "Tanda & Spada" toasted fregola, 100 g extra virgin olive oil, 1 onion, 2 carrots, celery, 3 tomatoes, 300 g of boiled pork or beef, 1 glass of red wine, 1 l of meat stock, salt. Preparation: Mince the carrots, onion and celery, the tomatoes and the cooked meat. Set aside the meat stock. Brown the carrots, onion, celery and meat in the olive oil, adding the red wine in mid-cooking and leaving it to evaporate. Add the minced tomatoes and cook for 10 minutes. In the same saucepan, add the toasted Fregola and pour in the meat stock, a little at a time. Add salt to taste and cook for a further 10 minutes.   • Toasted Fregola with Seafood Ingredients: 500 g of "Tanda & Spada" toasted fregola, 100 g of extra virgin olive oil, 1 clove of garlic, 5 large shrimps, 5 prawns, 3 small crawfishes, 100 g of chopped squid, 100 g of mussels, 100 g of clams, 3 chopped tomatoes, 1 glass of white wine, 1 l of fish stock. Preparation: Brown the garlic in the olive oil, add the chopped squid. Add the crawfish, shrimp and prawns. Add white wine and simmer slowly with the lid on until the wine has evaporated. Add the tomatoes, mussels and clams; Cook for 10 minutes. While the seafood is cooking, put the fregola in another pan and fry gently with oil and garlic adding the fish stock a little at a time. Simmer for 10 minutes. Pour the seafood into the pan with the fregola and cook for a further 10 minutes.   • Large-grain Fregola and Tomatoes Ingredients: 200 g of "Tanda & Spada" toasted fregola, 500 g of peeled tomatoes, 50 g of grated pecorino cheese, garlic, onion, parsley, olive oil and salt. Preparation: Chop a clove of garlic with a small onion and a handful of parsley (washed and dried). Fry the mixture gently in a terracotta pan in half a glass of oil. Sieve the peeled tomatoes and add to the mixture, sprinkle with salt, cover and cook until the sauce thickens. Add water and when it comes to the boil pour in the toasted fregola. When cooked, flavour with shredded basil and sprinkle with grated pecorino cheese.   • Fregola Soup with Clams Ingredients: 200 g of "Tanda & Spada" toasted fregola, 1 kg of clams, 300 g tomatoes, garlic, parsley, oil, salt and pepper. Preparation: In a large pot fry gently the chopped garlic and parsley. Add the chopped tomatoes or, if you’re looking for a stronger taste, 3 or 4 chopped, sun-dried tomatoes previously soaked in water. Add 4 or 5 ladles of water and simmer for a few minutes. Add salt and pepper to taste, then add the fregola. In the meantime, place the clams in a wide shallow pan and heat until they open – remove those that don’t open. Set aside the liquid and filter. When the fregola is half cooked add the clams in their shells and the decanted, well sieved liquid. Cook for a further ten minutes adding a ladle of water if too thick. Serve piping hot.

TANDA N. & SPADA A. S.n.c. S.S. 131 BIS • 07047 Thiesi • Sassari • Italy Phone: [+39] 079 886 805 • Fax: [+39] 079 886 751