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    Fregola e gamberi

    Recipes by Maria Sireus

    A traditional Sardinian pasta dish.

    Serves 4

    • 300g fregula (Sardinian pasta) or cuscus
    • 500g raw prawns with shell
    • 1 tbsp tomato paste
    • 1 small onion
    • 1 glass of extra virgin olive oil
    • 3L fish stock
    • Parsley
    • Salt and pepper

    1. Shell the prawns, remove the heads and the dark vein.
    2. Pour half the oil in a 5-litre pot. Add half the onion and sauté with the prawn heads and shells (rinsed well) for about 3 minutes.
    3. Add 4 litres of water and some parsley. Bring to a boil and simmer for 20 minutes on moderate heat. Season with a little salt.
    4. Meanwhile, in another pan, cook the remaining half onion, finely sliced, in the rest of the oil, on a low heat until the onion is translucent.
    5. Add the tomato paste and stir to combine, for around 10 seconds. Pour in a ladle of water or stock and cook on a low flame for 5 minutes. Add the fregula and allow to “toast” it in the juices for a few minutes. Season with salt and pepper, to taste.
    6. Pour in the broth and continue stirring as you would for a risotto.
    7. Five minutes before the fregula is cooked add in the prawns and cook until the liquid is absorbed.
    8. Sprinkle over chopped parsley and serve.