Fregola Sarda is a Sardinian pasta that is similar to Israeli couscous but with a nutty flavor that has overtones of kasha (buckwheat groats). Fregola Sarda is produced by using semolina flour to make tiny balls and then toasting them. It’s delicious in a variety of breakfast dishes (served with a lump of butter and grated cheese plus a dollop of sour cream) or for dinner. A Sardinian favorite is a hearty soup of fish stock, tomatoes, Fregola Sarda and clams. HG/BSK will prepare this on Prince Edward Island this summer (anticipate digging up the clams in the waters of St. Mary’s Bay). No clams last night. Just Fregola Sarda with onions, mushrooms and a sofrito of olive oil, garlic and chopped flat leaf parsley. A cup of steaming chicken bouillon to moisten. Grated parmesan and fiery red pepper flakes on the table. Sardinian comfort food deluxe. Never find Fregola Sarda on the menus of Italian restaurants in USA. Strictly a home dish. You can find the good stuff at Whole Foods (sometimes) or through Amazon, of course. Give it a try.
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