Fregola

Summary

Ingredients

• 250 g pasta (Freola, also Freula; pasta balls from Sardinia)
• 5 teaspoons, heaped roe (bottarga; dried mullet roe), grated
• 1 kg mussel (s)
• 1 clove (s) garlic, young
• 0.5 ½ chilli pepper (s), fresh
• 70 g parsley, fresh
• 2 teaspoons sea salt, coarse
• 300 ml white wine (Vermentino)
• 8 tablespoon extra virgin olive oil
• water

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Instructions

1. Put the mussels in a large bowl of water and wash them thoroughly. Brush well to remove any limescale residue. Change the water several times.
2. In the meantime, cut the garlic into thin slices, thinly cut the chilli pepper and roast both in a large pan over medium heat with the Fregola balls in the olive oil.
3. It`s nice to see when the right time has come to add the wine - the fregula will brown. If you are brave, salt carefully now, later the mussel broth will bring a lot of sea with it. Add a good teaspoon of bottarga now.
4. At the same time, heat a large saucepan and add the mussels, preferably over high heat. As soon as all the mussels have opened, set aside and sieve the stock through kitchen paper. The brew contains the precious scent and taste of the sea! Add the stock to the Fregola, if necessary top up with water while it is boiling. The cooking time according to the instructions on the package is longer due to roasting and the small amount of liquid.
5. When the pasta balls are almost al dente, ie firm to the bite, add the mussels, sprinkle the dish with plenty of finely chopped parsley and mix well. Serve immediately with grated bottarga, the parmesan of the sea.

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