A Kings ransom of Mushrooms and some Pasta lovin’…
by girlinafoodfrenzy
Today I have a special treat for you all. I’ve been getting busy in the kitchen making some rustic Sardinian pasta. These delightful chewy & nutty Semolina pearls also resemble those delicious balls of Israeli couscous. Fregola takes time, Fregola takes care but I promise the results are, oh so worth it.
There’s been a bit of Fregola lovin’ around on the web, some here on Back Road Journal (Fregola with Vongole) and also here on Masterchef Australia with Giovanni Pilu, for those lucky folks in Australia you should be able to watch the clip too.
These precious grains are also worth a king’s ransom too and I would never say no to truffle love.
Feel like some past lovin’ today, see here for Homemade Fregola with Mushroom Ragout & truffle salt.
Like this, you might want to see:
Beautiful. Looks like an earthy and comforting dish. Love the bright green of the parsley with your fregola. That’s a lovely shot. And the cream colored, light caramel flesh of the mushrooms are delightsome. Amazing dish and recipe as always, Alice. You never fail to inspire.
Thank you so much! This recipe is something I’ve always wanted to try (making Fregola) from scratch. For me the mushrooms are meaty enough and the sauce gets mopped up by those little pearls. It was a very therapeutic afternoon and the sun was behaving well! Glad you liked it
Really, you rock.
How interesting! I have not heard of fregola. The mushrooms are gorgeous and the dish looks outstanding!
Thanks Robin, it’s a very rustic pasta. Two simple ingredients being the semolina and water and the sauce options are endless. Might be a good one to make with little helpers too as it’s just swirling the pan with your fingers and rolling little balls! Enjoy x
How exciting and fresh! This looks beautiful.
Thank you
simple but tasty. No fuss or resting time, just a bit of pasta therapy.
These are really unusual.. I love finding new trends on other people’s blogs. I will see if we have these anywhere here!
Hi Barbara. I’m a Masterchef addict and when I saw Giovanni Pilu making these beautiful little pearls I knew I had to have a go. Plus I’ve seen it featured on other blogs and wanted to share the love!
There is a dessert my mother used to make that required handmade little balls of dough like that, but I’ve never seen a savory dish out of it. This is so new and exciting.
Thank you, I’ve never heard of the sweet version before, perhaps you might need to show us
It’s definitely a labour of love but the texture is so lovely and (truly nutty & chewy) it’s a unique pasta from that region in Sardinia, I’ll have to ask my Italian friends here a little more about it…
I love the look of this savoury dish my friend, even if I am anti mushroom
Cheers
Choc Chip Uru
Hi CCUru, I have another Vego recipe coming up later in the week and one which you might really enjoy. As for the ragout, a fresh tomato sauce would be equally lovely too,
Like Robin, I’ve never heard of fregola but it looks amazing! All those mushrooms at the top are splendid, too.
Glad to know everyone enjoys a little mushie love! There weren’t enough varieties for me, we really love our fungus in this household, ha ha… But truly, the fregola were a lovely change.
I love this. Wonderful post. The pasta looks awesome.
Best,
Conor
Thanks Connor, as a fellow carnivore I love the earthiness of mushrooms when enjoying a meatless meal, but I agree, the pasta makes it special…
One word: WOW.
Thank you. I was really happy with how they turned out, best part yet there’s some lovely Fregola left over so I can enjoy it again. So nutty and like little nuggety gold, plus a decent mushie fix!