Fregula with Butternut Squash and Sage
[Vegan]

Fregula with Butternut Squash and Sage [Vegan]

Like the cuisine of Sardinia itself, the unique tiny pasta known as fregula sarda may be one of the world’s best kept culinary secrets. Made from hard durum wheat, fregula (or fregola) is a traditional Sardinian pasta that resembles Israeli couscous—but that’s where the similarity ends. Think of fregula as... Like the cuisine of Sardinia itself, the unique tiny pasta known as fregula sarda may be one of the world’s best kept culinary secrets. Made from hard durum wheat, fregula (or fregola) is a traditional Sardinian pasta that resembles Israeli couscous—but that’s where the similarity ends. Think of fregula as the heartier, more flavorful cousin of couscous. Fregula is rolled into rather large, irregular balls (when cooked, they are the size of green peas) and double-toasted, giving it a distinctive hearty, almost nut-like flavor. The toasting process also helps fregula hold up better than many other pastas and gives it a unique flavor and chewy texture when cooked. Its rough texture makes it ideal for absorbing the flavors of its surrounding broth or sauce. Fregula can be used instead of pasta in your favorite pasta recipes or cooked like risotto in a broth until tender. You can add it to soup, using it in place of orzo, rice, or barley. It can be combined with your favorite vegetables and herbs and served warm or cold. Consider tossing it with olive oil and fresh herbs for a tabbouleh-like salad, or top it with a savory stew as you would do with rice or couscous. Use it in a stuffing for vegetables such as bell peppers or squash. Essentially, most any way you already enjoy pasta, rice, or other grains, you can substitute this versatile ingredient to add an exciting new twist to your meals. Here is a recipe for my favorite way to enjoy fregula. Made with butternut squash and sage, this soul-satisfying dish also features saffron, another popular Sardinian ingredient, although the saffron can be omitted if you don’t have any on hand. Green baby peas add complementary color and a burst of sweet flavor. To transform this into a hearty one-dish meal, add 1 1/2 cups of cooked cannellini beans or 8 ounces of sliced, sauteed, vegan sausage. And if you can’t find fregula, don’t fret — this recipe is equally delicious made with your favorite pasta. I especially like using orecchiette. Read More