Fregola with pipis and cherry tomatoes


"This is our take on fregola con arselle, a classic Sardinian dish," says Ward. "Fregola was brought to Sardinia by Ligurian immigrants from a colony in Tunisia, and hence shares many similarities with the couscous of North Africa. When it's cooked like a risotto rather than steamed, the starch is released into the sauce, creating a creamy texture that's perfect with shellfish. Late-summer cherry tomatoes add a lovely sweet-acidic balance to round out the dish."

You'll need

500 gm prawn heads (see note) 2 celery stalks, finely diced, trimmings reserved for stock 1 large Spanish onion, finely diced, trimmings reserved for stock 1 large carrot, finely diced, trimmings reserved for stock 3 fresh bay leaves 100 ml olive oil 500 gm fregola 150 ml white wine 500 gm pipis (see note) 250 gm (1 punnet) cherry tomatoes 2/3 cup (loosely packed) flat-leaf parsley, coarsely chopped To serve: chilli oil

Method

  • 01
  • Preheat oven to 180C. Roast prawn heads or shells in a roasting pan, stirring occasionally, until deep golden (30-35 minutes). Remove from oven and deglaze pan with 250ml water, then transfer to a large saucepan, add 1.3 litres water and vegetable trimmings, bring to the boil, then reduce heat to low and simmer until well flavoured (1 hour). Season to taste and pass through a fine strainer into another saucepan and keep warm.
  • 02
  • Cook celery, onion, carrot and bay leaves in 60ml oil in a large saucepan over medium-high heat until caramelised, adding tiny splashes of water to prevent catching (7-8 minutes). Add fregola and 2 tbsp oil, stir to coat grains, then increase heat to high and stir continuously until fregola starts to caramelise (6-8 minutes). Add white wine and stir vigorously, then add shellfish stock a ladleful at a time, stirring and allowing liquid to be absorbed before adding the next. After 8 minutes, add pipis and cherry tomatoes and continue adding stock until pipis open and fregola is creamy and al dente (10-12 minutes). Season to taste and serve scattered with parsley and drizzled with chilli oil.

Note Order prawn heads ahead from your fishmonger; crab shells also work. You can also substitute the pipis with clams or vongole.


At A Glance

  • Serves 6 - 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 - 8 people

Drink Suggestion

6 Mura Bianco Vermentino di Sardegna 2012, Sardinia.

Featured in

Mar 2015

Recipes (11 )

You might also like...

Autumn recipes

recipes

Tempered chocolate

Braising recipes

recipes

Chocolate cremeux with caramel

Italian recipes

recipes

O Tama Carey's pipis with bay leaves and gentle curry sauce

Fast autumn recipes

recipes

Lamb with orzo and olives

Chocolate recipes

recipes

Braised chicken with mushrooms

Apple recipes

recipes

Roast trout with green lentil and warm bacon dressing

Autumn vegetarian recipes

recipes

O Tama Carey's fresh kefir curd with kithul, roasted coconut and apple

Almond recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×