May I introduce you to Fregola Di Sarda,
A delicious and unique pasta from Sardinia, and to the best of my knowledge, it is the only pasta that gets oven toasted.
Also to the best of my knowledge, it is only found commercially available in neat little sealed packages at the grocery store.
And although I’ve heard of people making it by hand in Italy, I’ve never actually seen it done, so I decided to take a stab at it myself.
I went with the Good Ol’ Acini Di Pepe Method,
(which, it turns out is not the traditional method, but we’ll explore that another time)
….And worked on my patience and breathing, as I slowly, finely-diced 3 killos of pasta -watching the clock tick by
- (Not really a pasta you want to just knock out on the fly one night before dinner)
But as usual, the results are worth the time taken,
The whole wheat flour amplifies the nuttiness of the toasted pasta,
combined with a depthy fish stock of Halibut, Black Cod and Salmon bones, tomatoes, garlic, a touch of spice and fresh oregano.
-And a little rock shrimp thrown in for good measure.
-all for todays:
Sardinian Style Fish Soup!
….and if any of you were outside this morning, like me…
You could use a hot bowl of soup today!
Trenette, with basil, spinach, pine-nut pesto
Spaghetti, with Calabrian chili, Cured Tuna Heart, Parsley, Olive Oil and Bread Crumbs