Fregola is a Sardinian speciality pasta. It is handmade from coarse semolina and then toasted to give a delightfully nutty taste. Due to the toasting the pasta balls do not become soggy but maintain the coveted al dente texture. Fregola is being seen on some of the best menus in town.

Recipe

Bottarga con fregola

500g Fregola
100g toasted almonds
1 finely chopped chilli and 1 finely chopped garlic clove
20g grated bottarga
1 large chopped red onion

In a large saucepan bring very salty water to the boil, add the fregola and cook for 12 minutes. Drain and mix with all other ingredients except the bottarga. Place in a large bowl and sprinkle the bottarga over the top. Serve with lemon wedges. Truly delicious.