Sardinian tomato fregola stew

Name: How to cook Sardinian tomato fregola stew - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Malou Herkes

Sardinian tomato fregola stew

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.

Ingredient

Food ration :

4 servings

Cooking time :

45 minutes

100 g

quality pancetta, chopped into 0.5cm cubes

onion, peeled and diced

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

small bunch of parsley, leaves finely chopped

Cooking instructions

* Step 1

Heat a splash of olive oil in a large saucepan, then add the pancetta and fry for a few minutes.

* Step 2

Add the onion, carrot, celery and garlic and cook gently until softened, stirring occasionally so the garlic doesn't burn.

* Step 3

Add the chickpeas, tomatoes and stock, season with salt and pepper, and bring to the boil.

* Step 4

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.