#36 of Italian Forgotten Classics: Fregula con Arselle (Sardegna)
Rustic, coastal, and ancient — Fregula con Arselle is Sardinia in a bowl.Tiny toasted semolina pearls, simmered like risotto, soak up the flavor of clams, garlic, and parsley.
Ingredients (Serves 4):• 320 g fregula sarda (toasted semolina pasta)• 1 kg clams (arselle or vongole)• 2 garlic cloves• 4 tbsp extra-virgin olive oil• 100 ml dry white wine• 2–3 ripe tomatoes, peeled, seeded, and chopped (or 150 g passata)• 1 small chili pepper (optional, coastal tradition)• A small bunch parsley (stems for cooking, leaves finely chopped for finishing)• About 1 liter fish stock or clam cooking liquid• Salt & black pepper, to taste
Instructions:
1. Purge the clams in salted water for 1 hour, then rinse well.
2. In a wide pan, warm olive oil with garlic, parsley stems, and chili. Add the clams and white wine, cover, and cook until the shells open.
3. Remove the clams, strain and reserve the cooking liquid.
4. In another pot, toast the fregula dry until golden, then deglaze with a splash of wine.
5. Add the strained clam liquid and tomatoes. Simmer gently, stirring occasionally, as with risotto.
6. Midway through cooking, add most of the clams (shelled) along with chopped parsley. If needed, add fish stock to finish cooking.
7. Just before serving, add a few whole clams in their shells for garnish.
8. Plate, drizzle with olive oil, and finish with black pepper.
#fregulaconarselle #italianforgottenclassics #sardinianfood #cucinapovera #coastalitaly #italiandishesyounevertried
16 Comments
Fregola is so good!
Oddio vivo negli stati uniti e questi video mi stanno uccidendo dalla nostalgia di casa. Adoro questi video ❤
Dai facci i casoncelli bergamaschi
Looks similar to pearl couscous no?
Merda fumante
This recipe is awesom, I love what you are doing.
Check out please hungarian "tarhonya". It is something similar. Because there is no proper sea in Hungary, they do not have the clam version.
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Cassöeula cassöeula cassöeula!😊
Is it like arabic freekeh?
Oddio, se vuoi fare qualche classico dimenticato sardo c'è un sacco d'altra roba. Su succhittu bosano o sa piscadura goceanina…
Please. Once again. Is not forgotten dish is just a classic one. Please. If you call it forgotten just inform yourself about its status. Is not forgotten if you find it in every sardinian restaurant.
Was in Cagliari this summer, absolutely fantastic dish.
Grande ❤
Questo sì che è un piatto da scoprire!
Sembra assolutamente divino, quando mi ricapitano delle buone arselle cerco di farlo
Grazie per aver portato questa ricetta e per aver scritto bene Fregula (la Fregola è un'altra cosa😅), ogni famiglia la fa a modo suo, ma generalmente non ho mai visto usare pomodorini freschi (con questo non intendo sia meno buona, un giorno la proverò), di solito si fa con il brodo e al massimo un po' di passata per chi la fa al sugo. Una ricetta ancora più buona prevede un misto di mare ( gamberoni, totani, arselle, cozze e per fare un buon fumetto uno scorfano rosso)
Nel medioevo non c’erano i pomodori in Sardegna