Fregola con Carciofi
Fregola con carciofi, also called frégula cun kintzone in Sardinian, is a comforting dish of toasted semolina pearls simmered with tender spiny artichokes and sheep's cheese.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 460 kcal
Equipment
- •Chef's knife
- •Large bowl
- •Wide heavy-based saucepan
- •Ladle
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 14 g
- carbs
- 68 g
- fibre
- 9 g
- protein
- 16 g
- calories
- 460 kcal
Instructions
- 1
Fill a bowl with cold water and squeeze in the lemon juice.
- 2
Trim the tough outer leaves from each artichoke, scrape the stem, remove the choke, and slice into thin wedges.
- 3
Place the cut artichokes immediately into the lemon water to prevent browning.
- 4
Warm the olive oil and crushed garlic in a wide heavy saucepan over medium heat until fragrant.
- 5
Drain the artichokes thoroughly and add them to the pan with a pinch of salt.
- 6
Cook for six minutes until the artichokes soften slightly and begin to colour.
- 7
Pour in the white wine and simmer until the raw alcohol smell dissipates completely.
- 8
Add the dry fregola and stir for one minute to coat the pearls evenly in oil.
- 9
Pour in hot vegetable broth ladle by ladle, stirring regularly until the fregola is tender with a slight chew.
- 10
Remove the pan from the heat while the dish is still moist and saucy.
- 11
Stir in the grated Pecorino Sardo, chopped parsley, and cracked black pepper, then rest for two minutes before serving.
Chef's tips
Do not let the fregola dry out completely while simmering; it should have a moist, glossy consistency like a loose risotto (all'onda). If you cannot find spiny Sardinian artichokes, use fresh globe artichokes with tight leaves and firm stems.
Ingredient substitutions
- Pecorino Sardo DOP → Fiore Sardo for a smokier note, or mature Pecorino Romano grated sparingly
- dry white wine → an extra ladle of vegetable broth with a squeeze of fresh lemon juice
Storage
Keep leftovers in an airtight container in the refrigerator for up to two days.
Reheating
Reheat gently in a saucepan over medium-low heat with a splash of hot broth or water to restore its creamy consistency.
Common mistakes to avoid
- •Trimming too few outer leaves, leaving tough, stringy fibres in the finished dish.
- •Simmering without enough liquid so the fregola turns dry rather than velvety and soupy.
- •Cooking over excessive heat, which boils away broth before the semolina cores become tender.
Serving suggestions
Cooked Fregola con Carciofi?
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