Simple Way to Prepare Award-winning Sardinian tomato fregola stew
Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Recipe of Ultimate Sardinian tomato fregola stew. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Sardinian tomato fregola stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sardinian tomato fregola stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Sardinian tomato fregola stew is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Sardinian tomato fregola stew estimated approx 45 minutes.
To get started with this recipe, we have to prepare a few components. You can cook Sardinian tomato fregola stew using 12 ingredients and 6 steps. Here is how you cook that.
Fregola is a typical Sardinian pasta, made from durum wheat. It's a bit like giant couscous. After lots of food research into Sardinia recently, I by chance came across a pack of the fregola in a nearby deli in London. This tastes even better the next day.
If you can't find fregola, use another small pasta shape, like orzo.
To really make this Sardinian, add a pinch of saffron as it cooks and serve with a grating of pecorino cheese.
Ingredients and spices that need to be Make ready to make Sardinian tomato fregola stew:
- Olive oil
- 100 g quality pancetta, chopped into 0.5cm cubes
- 1 onion, peeled and diced
- 1 carrot, finely sliced
- 1 stick celery, finely sliced
- 2-3 cloves garlic, crushed
- 1 tin chickpeas (400g)
- 2 tins tomatoes (2 X 400g)
- 400 ml veg stock
- 200 g fregola pasta
- Optional: any random green leaves or peas are nice too
- 1 small bunch of parsley, leaves finely chopped
Instructions to make Sardinian tomato fregola stew
- Heat a splash of olive oil in a large saucepan, then add the pancetta and fry for a few minutes.
- Add the onion, carrot, celery and garlic and cook gently until softened, stirring occasionally so the garlic doesn't burn.
- Add the chickpeas, tomatoes and stock, season with salt and pepper, and bring to the boil.
- Add the fregola pasta, then cook over a medium-low heat until the pasta is cooked, about 15 minutes or so (don't worry, you can't overcook it like regular pasta). You'll find the fregola may stick to the bottom of the pan, so stir often. Add a splash of hot water if it looks a little dry.
- Towards the end of the cooking time, stir in the parsley. You may want to add peas or any green leaves, like spinach if you have them (optional)
- Once cooked, season to taste and serve with grated cheese if you like.
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So that is going to wrap it up with this exceptional food Steps to Prepare Any-night-of-the-week Sardinian tomato fregola stew. Thank you very much for your time. I'm confident that you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!