Fregola Sarda are rolled balls of semolina. A specialty in Sardinia, this dish heroes the distinct flavours of the sea and is perfect for any occasion.
- • 400g fregola, available at Italian delicatessens
- • 40ml extra virgin olive oil
- • 1 clove garlic, finely chopped
- • 1 pinch dried chilli flakes
- • 1 pinch saffron threads
- • 200ml light bodied Italian dry white wine (Rosetta use a Grillo from Sicily)
- • 200g tomatoes, roughly chopped with skin on
- • 1.5kg mussels, cleaned and de-bearded
- • ½ bunch basil, leaves picked
- Bring a pot of salted water to the boil and cook fregola for 7 minutes. Drain, but do not rinse.
- In a large pot over low-medium heat, cook garlic, chilli and saffron until garlic loses its raw smell; do not allow the garlic to colour.
- Add wine and tomato to stop the garlic from colouring, increase heat to high and bring to the boil. Add mussels, cover and cook until mussels have opened, about 3 minutes.
- Return fregola to the pot, add basil and stir until it wilts.
- Divide between 4 bowls and serve immediately.