Fregola for Lunch at Pomodoro Sardo
Small traditional Sardinian pasta made with semolina flour cooked with mussels and bottarga.
Eaten at Pomodoro Sardo - 118 Lonsdale St Melbourne Victoria 3000
Numerous sources indicate that the name ‘Fregola’ derives from the Sardinian verb ‘ficare’ meaning to crumble. This is most likely a reference to the characteristic method of shaping Fregola by hand, in which the semolina and the water are rubbed together between the fingers to create a crumbly texture.
The pasta is then traditionally sun dried and toasted very briefly in a wood burning oven. Thanks to this sun drying and toasting process, Fregola invariably remains perfectly ‘al dente' when cooked – an exceptional quality no other pasta is able to guarantee.
From a nutritional point of view, the distinctive features of Fregola are rendered more outstanding still by the presence of Tryptophan, an essential amino acid serotonin precursor. Serotonin is a neurotransmitter that plays a role in regulating mood and sleep patterns.
Fregola is an extremely versatile type of pasta, the ideal companion for all types of produce from the land and the sea. Traditionally, Fregola should be pre-cooked in a fish fumet or meat consommé gradually adding all the base ingredients of the condiment in line with their cooking times, so that they blend smoothly and creamily together to create a delicious lively flavour.