Delicious 'fregula' pasta with mussels from Sardinia! | Pasta Grannies
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- Опубліковано 27 чер 2024
- Fregula (fregola in Italian) is Sardinia's answer to couscous, and it's especially wonderful with seafood - and Adriana shares her recipe with mussels - using a stock made with fish her husband Gianpaolo caught.
It's tricky to make, so it's okay to buy a packet - try and find untoasted fregula.
Good fish stock: use a kilo of bony fish -your fishmonger can recommend - with added onion, parsley, and 2 sun-dried tomatoes (Adriana's very good tip to add more savoury and saltiness). Use around 2..5litres of water. Don't add any more salt until you've tasted it, because of the toms. Simmer for around 20 - 30 minutes.
for the mussel sauce: 1 kg of mussels in their shells, 2 garlic cloves, 500g chopped flavoursome, ripe tomatoes, 1 tablespoon chopped parsley. - Розваги
I especially love the small group that appears on the side. Thye've likely eaten the dish lots and never thought that viewers around the world would want to learn about it. Thank you for a lovely episode.
Thank you for watching!
We are currently staying in southern Sardinia and there is fregola with mixed shellfish in all the fish restaurants. It is lovely.
I can imagine! Enjoy the rest of your holiday x
I remember eating fregula as a child when on a holiday in Italy, it was most delicious
It's delicious indeed, precious memories x
What an idyllic afternoon! Friends, family and food gifted by the sea! The love and friendship in that house was so enjoyable to watch! The fregula reminded me of a pastina-type pasta prepared similar to risotto. Yummy!! TFS, Sharon🤗♥️🍝
Thank you, Sharon x
Sardinia. Just incredible, this video. No other channel could keep my attention for a dish made with fish as I do not care for fish. The fregula would appear to be simple at first glance but we can see that the technique takes practice to master. Thanks for highlighting the entire process and group of assistants. Another great episode and beautifully done, Adriana!
Thank you Adriana x
Great Sardinia Paradise! ❤ Great food, environment and people! ❤
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I had Fregula yesterday, and this video was suggested today. What a coincidence. It’s one of my favorite pasta dishes.
hopefully we have inspired you to make it!
This looks like perfection and I'm always especially intrigued by Sardinian dishes you feature. Before I read the caption I thought - it looks like a very similar technique to making couscous - which makes sense given Sardinia's location.
Fregola is toasted couscous 😀
I make it pilaf as a side dish
I get it on Amazon
Seafood preferred dish, have to try now to find Fregula pasta and do it with mussels. The fish stock must be delicious also on its own. Delizioso!!!!
Yes it is x
I taught myself to make Fregula from a written description many years ago.
I had been introduced to Fregula after buying a bag (And loving it) at a small Italian specialty shop near me.
When that source dried up , (Temporarily, as it turned out) I panicked and learned to make my own.
This was before the source named for the river in Brazil was around.
How great!
What a lovely couple! That looks so delicious, fresh and healthy. God bless. Thank you for another great video.
Thank you! x
Adriana... OH!... MY!... GOODNESS!!! If only I could taste this, I am sure it would be ambrosia!
Looks beautiful! Many hands make quick work, but those are some experienced hands, too. Such a joy to see! Must’ve been a wonderful feast!
It was indeed!
I hope Adriana makes another video one day. I'm sure she has another seafood based recipe up her sleeve to share. How can she not since she's married to a fisherman.
Yes for sure!
So amazing what a wonderful life. Such a great place to live. Definitely delightful ❤❤❤
Wow! Incredible skill and such an attractive couple. They should be movie stars!
What a beautiful couple. A joy to watch.
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What a fun group. Nice to see a little more of you in front of the camera Vicky! I've wondered how Israeli Couscous is made and now I think I have a general idea! Thank you Pasta Grannies!!!❤❤❤
Israeli couscous, aka pearl couscous is made with an extruded paste and dried then toasted, so it’s more like a pasta (or pastina) than a couscous made from semolina.
@@swisski Thanks!
What a beautiful couple! And my GOSH they live in such a beautiful spot in the world! I want to visit there! Super cool that you get to take an “educational” tour whilst you were there. They call those “tax write offs” where I’m from!😂 and we need more of those! I’m curious, since they are so small, the fregula, and this dish compared to risotto, did it take as long as a risotto? I thought, since they’re so tiny, they would cook quickly. Anyway, love 💗 this channel, it is always my favorite! All the best you, always.
Such an interesting and i think very delicious dish!
It is, you should try it x
This really was a great episode! Such a different dish and such delightful people!
Thank you!
This is very similar to how they make couscous in Sicily, known there as cuscusù. A minor difference is using tuna for stock and meat, with minced vegetables instead of tomato sauce.
Extraordinary! 🤩
This looks like a good pasta to master...And mussels are one of my favorites! Thanks for bringing this to the rest of the world :)
What a wonderful dish! I wish I could taste it!!
that pasta looks super !! thank you
I liked this but cant wait for next week one!
Just back from Sardinia. What a food, what a sea omg
Yes x
They use the same technique in Morocco to make traditional Friday couscous, with either white or wholemeal semolina and water in an earthenware bowl, and then sieved. Not surprising, given the proximity of the Maghreb to Sicily.
This is Sardinia not Sicily.
@@gio7799 Oops, sorry you are correct!
@swisski you’re correct in a way. This is very similar to how they make couscous in Sicily, or as they say in Sicilian “ cuscusù “.
@@zappalajonhatan3161 Fregula is probably brought to Sardinia by Phoenicians, it's more than 1000 years old and yes, in Sicily they have the cous cous.
Mi piace molto questo tipo di piatti. Simplice, ma ovviamente gustoso. Brava!
Grazie!
Looks “ottimo”! 👏🏻👏🏻👏🏻
what a pair of charmers!
Buonissimo! 💚
i bet this the best thing ever!! xX
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Nice food
Italian & Thai food > everything else
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how does fregula differ from couscous?
The Fregula beads are bigger and they are toasted.
Fregula is made with flour and then toasted cuscus is made with semolina and cooked by way of steaming
@@businessasusual9077 I don't know what semolina is but, to prepare the Fregula you need the "semola" not farina/ flour.
Удивительно, что вроде такая здоровая еда, а женщины такие болезненные?