Typical recipes and wines of the traditions Italian regional enogastronomiche. Our itineraries enogastronomici and the critiques on restaurants and wine cellars derive from our direct experience

FREGULA WITH COCCIULA

(FREGOLA CON MUSSELS)

how is the fregola cooked with the mussels (fregula with cocciula)?

Ingredients for 4 people:
- 1/2 kg of mussels
- glass of oil of olive
- 2 cloves of garlic
- a glass of past of tomato - - - 1 bunch of parsley
- 2 jots of rub her/it middle Sardinian
- water; salt

To carefully wash the mussels and to leave to clean her at least three hours in water and salt. Spent this period to drain her, to bring her on the fire in a wide and low saucepan and to make her open to the heat; as soon as they open to extract her from the saucepan and to place her on a dish. When they are all open ones they are separated the hulls and the part of valva puts aside him that contains the mollusc; to filter well the remained liquid. You prepares a soffritto heating in a saucepan, the glass of oil and adding you the whole cloves of garlic. You extracts the garlic as soon as it is cooked and the glass of past of tomato is added, it is stirred again well until the salsina it is all soaked with oil, therefore it pours him a big glass of warm water and the liquid of the mussels, strained. Just beads, the half prepared mussels are united, a handful of minced parsley and finally the fregula. You makes to cook the all for seven-eight minutes and it is scooped out

IMPORTANT: the mussels must be put at least three hours before to bath in water and salt, so that is cleaned or that the residual sabbietta eliminates. (I advise to leave it dipped her the whole afternoon or the whole morning before proceeding to the preparation of the dish)

The Fregola Sarda is constituted by small irregular spheres of pasta of bran of hard wheat and water, from the rustic form and from the characteristic taste that, after the natural essicazione and tostatura, they assume a gilded color.

The term derives from the Latin fricare, in the sense to mince and fregola in Italian language means small fragment, fragment, crumb, minuzzolo, corpuscle

In Sardinia it is still long live, in the small ones and in the great centers, the tradition and the cult of the pasta of bran of hard wheat, in the numerous forms that popular imagination has known how to elaborate during the centuries.