A Relative of Couscous Reveals a Wider Fan Base

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On this calamari and fregola stew, basil leaves are added on the finish of cooking.

Credit score
Karsten Moran for The New York Occasions

Fregola, or fregola sarda, as it’s identified in Sardinia, has been round for a protracted, very long time, a culinary reward from within sight Tunisia. A robust, round relative of couscous, it’s hand-rolled from a mix of semolina and water, then dried and toasted earlier than it is able to be steamed or simmered. Fantastically burnished and speckled, it has an alluring comfort-food attraction.

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The fregola, a relative of couscous, is added to the squid.

Credit score
Karsten Moran for The New York Occasions

I like fregola’s many guises. It may be served merely boiled and buttered, the easier to blow their own horns its company, gratifying, reasonably chewy texture and its rustic, nutty taste. Or fregola would possibly change rice for a juicy risottolike dish made with clams or different shellfish, with small quantities of broth added incrementally. Added to vegetable soups, cooked slowly along side the opposite elements, it supplies frame and rib-sticking sustenance. Many vintage Sardinian recipes pair fregola with saucy fish stews or braised meats. Fregola salads, served at room temperature or reasonably heat, are any other pleasure.

Fregola has turn into a wonderful element for American chefs, particularly amongst cooks. I moderately love to prepare dinner it myself, and feature for a while, however regardless of my fondness (and a specific amount of hands-on fit for human consumption analysis), I sought after to grasp extra, so I despatched out a gaggle electronic mail to a restricted collection of cooks and meals fans. I requested: Why do you…

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