Fregola with Salt Cod

Fregola with salt cod is a dish that combines the flavors of Sardinia with those of the tradition linked to salt cod. Here’s how it’s prepared.

Ingredients

• 300 g of Sardinian fregola
• 200 g of salt cod already soaked and desalted
• 1 clove of garlic
• 1 small onion
• 400 ml of fish stock
• 200 g of cherry tomatoes
• Fresh chopped parsley
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. First, check that the salt cod is well desalted: it should have been left to soak in water for at least 48 hours, changing the water every 8 hours. If the salt cod is ready, drain and dry it, then cut it into pieces.

2. In a large pan, heat a drizzle of extra virgin olive oil and add the crushed garlic clove and the finely chopped onion. Sauté until they become translucent.

3. Add the salt cod cut into chunks to the pan and let it brown lightly on all sides.

4. Meanwhile, halve the cherry tomatoes and add them to the pan. Cook for about a couple of minutes.

5. Now add the fregola and stir well to toast it lightly with the sauce.

6. Gradually pour in the hot fish stock, as for a risotto, allowing the fregola to absorb it before adding more. This process should take about 15-20 minutes, or until the fregola is cooked but still slightly al dente.

7. When the fregola is almost ready, adjust the salt and pepper and add the fresh chopped parsley. Stir well and let it flavor for another minute.

8. Turn off the heat and let the dish rest for a couple of minutes before serving.

Trivia

Fregola is a type of pasta typical of Sardinia, similar to couscous but larger and toasted, which is often cooked in broth or with various types of sauces. The pairing with salt cod is an innovative idea that blends sea flavors with Sardinian culinary tradition.