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Mar 3, 2007 08:00 AM

Using "Sa Fregula Sarda" ?

I puchased a 500g bag of "La Casa Del Grano: Le Fregole Sa Fregula Sard" looks like toasted isreli couscous..

Has anyone ever used this stuff before? Any ideas on how to use?

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  1. you hit it---i prepare fregula the same way i do israeli couscous. saute some shallots or garlic in butter (or olive oil) , add the fregula and toast. add chicken stock to cover by about 1/2 inch and simmer until tender. love the rustic texture and nutty flavor.

    1. Great for either warm or cold salads too - in the summer, with feta, tomatoes, and cucumbers with an herbed vinaigrette. In the winter with grilled shrimp and caramelized leeks.

      Here's a link to some other good suggestions:

      1. Taste often while cooking. Most instructions produce an overcooked mushy product.

        1. Fregola gets compared to couscous all over the internet, but it looks (and -- cooked right -- feels) to me more like corn. Does anyone know whether it's a winking nod/allusion to/counterfeit of that post-Columbian addition to Italian cuisine?

          In fact, the more I look at my plateful tonight, the more the "burnt" bits suggest that they've been artfully crafted to mimic pine nuts. Dot dot dot ...

          1 Reply
          1. re: Matty J

            there's a recipe on the bag that i always make and doctor a bit - clams, tomato sauce, hot peppers or arrabiata spices and a little saffron. excellent.

          2. when I bought this (fregula) in Milan, I also bought something call Tempestina,which looks like tine fregula. I assume I cook it the same way as the fregula but for less time. Anyone familiar with it?

            5 Replies
            1. re: twinsue

              Tempestina is a quick-cooking tiny pasta for soup. There are many tiny pastas which seem to be used mostly for young children and the elderly. I have never been served them, nor seen them eaten by healthy adults in anyone's home. They're a meal for babies or for frugal grandmas with no teeth (the broth in these cases is rigorously from commercial chicken bouillon cubes, N.B.).

              Tempestina gets its name, I believe, because when it's whirling around in the boiling broth, it looks like a whirlwind storm: a "tempesta".

              "Tiny pasta for the first months":

              1. re: lidia

                Well, I'm neither a baby or a grandma, although I'm certainly approaching grandma status, age wise, and I enjoyed a bowl of chicken soup with tiny meatballs and fregola today. Very comforting stuff, especially in the bone chilled frozen apple that is NYC right now. Beyond fregola, I also like pastina, stelle, conchigliette, melone or any other tiny pasta shapes in soup when I'm feeling drained, either physically or emotionally.

                I do know what you mean though, the best for babies, invalids and grandmas.

                1. re: bushwickgirl

                  Lidia was referring to the pasta I was asking about, Tempetina, which is tinier fregula. In Italy it may be considered old people/baby food because it requires little or no chewing. It's littlier than all the pastas you listed. It's weeny!

                  1. re: twinsue

                    That was understood. Teeny or weeny, it's still fine in soup. Just suck it down, in a good soup, no chewing required. It's not about the the size, it's about comfort

                    1. re: bushwickgirl

                      "drained, either physically or emotionally. "

                      Enough said. :-)

                      There is something about micro-pasta that lends itself to the infirm. I wasn't making a negative value judgment, just an observation, the same that you yourself made.

                      We don't tend to use it at all, but I keep 2-3 types on hand because you never know.