Welcome Register
Enter keywords...
GASTRONOMY

chef fabio morisi

A seafood and pasta recipe you'll love.

 

 

Fregola with Clams Recipe

By Chef Fabio Morisi


 

Fregola is a type of pasta in the shape of pearls from the Italian island of Sardinia. Made with a semolina dough, it is toasted and colored with saffron. It is similar in size to cous cous. The Sardinian fregola has become a popular ingredient widely used for stews, casseroles, soups and salads.
 
Preparation time: 20 to 25 minutes
Difficulty: medium
 
Ingredients for four people
 
Fregola: 350 gr.
Crushed garlic ¼ teaspoon
Olive oil: 2 tablespoons
Fish broth: 1 ½ lt.
Salt and pepper to taste
Fresh Clams: 250 gr.
 
Preparation
 
Before starting, the fish stock (fumet) must be already prepared.
In a pan sauté the garlic with the oil, add the fregola; season. Add the fish stock gradually until the fregola is cooked, for about 18 minutes. As long as the mix has aboundant broth there is no need to stir it often. After 15 minutes add the clams, adjust the amount of salt and pepper and cook the clams until they open. Let stand a few minutes before serving. ■


More on this topic

Farm Eggs with Spinach, Foie Gras and White Truffles from Alba 
This simple, easy to prepare dish features the intensity of flavors from ingredients such as foie gras and white truffles. azureazure.com’s in-house chef, Fabio Morisi, shows us how to prepare this delightful delicacy.

Vegetable Salad with Goat Cheese Mousse Seasoned with Fresh Vanilla
Fabio Morisi, azureazure.com's chef, teaches us how to prepare a salad that is surprising for both for its simplicity and its blend of flavors. 


© azureazure.com | 2016

Comments Registration required to comment.
CLICK HERE to be part of the exclusive azureazure network.

Join us on Facebook
Follow us on Google +
Luxury Lifestyle. The ultimate in luxury and lifestyle.
© 2014 AZUREAZURE. ALL RIGHTS RESERVED