Fregula (or fregola) with cremini mushrooms, caramelized shallots and Parmesan cheese is a hearty and delicious vegetarian recipe for dinner.
One of the best things to come out of Sardinia as far as I’m concerned is fregula (or fregola). It is a toasted semolina pasta and it is similar in size to Israeli Couscous. They are chewy, toasty little pearls and this is one of my favorite recipes for days when I need a little extra something.
I happen to live in a predominantly Italian neighborhood, so finding this isn’t difficult but if you aren’t that lucky you can find it online (or have a friend mail it to you!). Another option if your grocery store doesn’t carry it, is to ask them to start! Most stores are happy to oblige if they know someone will buy it.
The first time I had fregola was in culinary school and I was instantly hooked. The pasta is unlike anything else. It has a dense, chewy texture that you just don’t get with regular pasta. It holds up very well with hearty ingredients making it perfect for an autumn meal.