"Turrada" Sardinian Semolina Fregula
Roasted Durum Wheat Sardinian Fregula "Turrada", a typical Sardinian pasta made with durum wheat from the Middle Campidano region, small balls of pasta similar to the Middle Eastern cous cous, for this similarity it is called Italian cous cous or Sardinian cous cous.
Durum Wheat Semolina
Fregula is 'turrada' when it is toasted, 'turrai' indeed means toast, 'turradura' means to roast and so 'turrapani' is the toaster.
The toasting not only speeds up the drying process, but also gives the Fregula its distinctive flavour.
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Sardinian fregula 'turrada': a treasure of Sardinian culinary tradition
Sardinian fregula 'turrada' is a typical Sardinian dish, a true treasure of the island's culinary tradition. This variety of fregula differs from the others in the way it is made, which involves toasting the semolina balls before drying them. Fregula is also a very nutritious and healthy food, rich in carbohydrates, protein and fibre, making it ideal for a balanced and varied diet.
Differences between Sardinian 'Turrada' Fregula and traditional Fregula: discover the secrets of this unique pasta
Sardinian fregula 'turrada' is a variant of traditional Sardinian fregula with some important differences. First of all, Fregula is produced using a different method, which involves drying the pasta in a wood-fired oven. This process gives Fregula sarda 'Turrada' a more intense flavour and a crisper texture than traditional sardinian Fregula. Fregula sarda 'Turrada' is also often flavoured with local herbs, such as wild fennel or mint, which give it an even richer and more complex flavour.
How to cook Fregula
Fregula leaves a lot of room for fantasy when it comes to cooking methods:
- It can be boiled, drained and simply seasoned, like pasta;
- Boiled: boil a quantity of water equal to twice the quantity of Fregula, when it comes to the boil, add salt and the Fregula, cook for 15 minutes, stirring until it is absorbed. Taste the fregula, which should remain al dente;
- Serve as risotto. It is cooked directly in the sauce or with the seasoning of your choice. Fry the fregula in a pan for 1 minute, stirring constantly, then add a little water and salt or fish stock until cooked.
Traditionally perfect with seafood and fish, it can also be used in vegetable soups or simply with tomato sauce.