Minestra di Fregola
Minestra di fregola, known locally as minestra de fregula, is a comforting Sardinian semolina pearl soup simmered in a light tomato broth with savoury pecorino.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 410 kcal
Equipment
- •Heavy-bottomed soup pot
- •Wooden spoon
- •Ladle
- •Chef's knife
- •Fine grater
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 12 g
- carbs
- 62 g
- fibre
- 4 g
- protein
- 16 g
- calories
- 410 kcal
Instructions
- 1
Heat the extra virgin olive oil in a heavy-bottomed pot over medium heat.
- 2
Add the finely chopped onion and sauté for five minutes until soft and translucent.
- 3
Stir in the sliced garlic and chopped parsley stems, cooking for one minute until fragrant.
- 4
Pour in the tomato passata and cook for four minutes until it darkens and thickens slightly.
- 5
Pour in the hot vegetable broth and bring the pot to a steady simmer.
- 6
Add the fregola and stir once to prevent the pearls from sticking to the base.
- 7
Simmer gently uncovered for twelve to fourteen minutes until the fregola is tender with a slight chew.
- 8
Remove the pot from the heat and stir through the chopped parsley leaves.
- 9
Taste the broth and adjust the seasoning with salt and freshly cracked black pepper.
- 10
Ladle the brothy soup into warm shallow bowls and dust generously with grated Pecorino Sardo.
Chef's tips
Do not let the soup boil vigorously or the fregola will release excess starch and turn cloudy. Keep an extra ladle of hot broth or water handy, as fregola continues to absorb liquid rapidly after cooking. For the best flavour balance, choose a mature Pecorino Sardo rather than a young fresh sheep cheese.
Ingredient substitutions
- Pecorino Sardo DOP → Pecorino Romano or Fiore Sardo, though the flavour will be slightly sharper
- tomato passata → 30g concentrated tomato paste diluted with 200ml warm water
Storage
Store leftovers in an airtight container in the refrigerator for up to two days, noting the grains will absorb most remaining broth.
Reheating
Gently warm on the stove over low heat, adding several spoonfuls of hot water or broth to loosen the texture.
Common mistakes to avoid
- •Cooking the soup too long, which causes the fregola grains to burst and turn mushy.
- •Letting the cooked soup sit for extended periods before serving, which absorbs all the broth and turns the dish into a thick paste.
- •Using pre-grated pecorino, which clumps in the hot broth instead of melting smoothly.
Serving suggestions
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