The “fregula” is one of the most typical dishes of Sardinian gastronomy. Its origins are unknown, but the name has a certain Latin root (from the word ferculum, which can mean crumb) and the first real evidences date this pasta variety back to the tenth century AD.
Even in the Mugnai pond, in the territory of Tempio Pausania, his preparation was already ruled during the 14th century. The fregula could be prepared only from Monday to Friday, in order to use the Saturday and Sunday water for the fields.
Preparing the fregula is a real home ritual. You can even find it on commerce, and of a good quality, but it will not certainly have the same taste of the one prepared on your own!
The procedure is very simple, you will just need bran and water. First of all, you need to place the bran onto a large and deep dish, kneading it with a circular movement of your hand and dripping on it some salted tepid water.
With the movement of your hands, a sort of rubbing, you will obtain the typical little grains of fregula, so similar to the Arabian cous cous.
The freshly kneaded fregula must dry on a towel before being toasted in the hoven for about 15 minutes. This process guarantees the characteristic golden colour and the unique taste.
The Fregula can be dressed in different ways, but the most tasteful recipe sees it with seafood, a dish that reunites two important products of our island.
