Fregula
Fregula (often wrongly Italianized as fregola) is a type of pasta from Sardinia. It is similar to North African Berkoukes and Middle Eastern Moghrabieh. Fregula comes in varying sizes, but typically consists of semolina dough that has been rolled into balls 2–3 mm in diameter and toasted in an oven.[1]
 Uncooked fregula | |
| Alternative names | Fregola |
|---|---|
| Type | Pasta |
| Place of origin | Sardinia |
| Main ingredients | Semolina dough |
A typical preparation of fregula is to simmer it in a tomato-based sauce with clams.[2]
References
- "Fregula, Babbo". Archived from the original on 2017-11-10. Retrieved 2014-12-24.
- Fregula con Vongole Archived 2009-06-17 at the Wayback Machine (Fregula with Clams)
External links
- Fregula con Arselle
- "Nibble on Mario Batali's Charred Sweet Corn and Fregula" (Jul 30, 2013) New Haven Register
| Types |
| ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Cooking methods | |||||||||||
| Italian producers | |||||||||||
| American producers | |||||||||||
| See also | |||||||||||
| |||||||||||
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.