Borlotti Cream and Sardinian Fregula

The borlotti bean cream with Sardinian fregula is a dish that marries the flavors of rustic Italian cuisine with a special touch given by the fregula, a type of pasta typical of Sardinia, similar to couscous but toasted.

Ingredients

• 250 g of dried borlotti beans (or 500 g if they are fresh or already cooked)
• 100 g of Sardinian fregula
• 1 medium white onion
• 1 carrot
• 1 stalk of celery
• 1 clove of garlic
• 1 bay leaf
• 1 sprig of rosemary
• Vegetable broth as needed
• Extra virgin olive oil
• Salt and black pepper as needed
• Grated Parmesan cheese (optional)
• Chopped fresh parsley for garnish (optional)

Preparation

1. If using dried borlotti, soak them in cold water for at least 12 hours before cooking. Then drain and rinse.
2. Take a large pot and prepare a sauté with finely chopped onion, carrot, and celery. Sauté with a drizzle of extra virgin olive oil and add the whole clove of garlic.
3. Add the borlotti beans, bay leaf, and rosemary sprig. Cover the beans with vegetable broth and cook over medium-low heat until the borlotti are tender, about 1-2 hours for dried beans (if pre-cooked, this step will be much quicker).
4. Once the borlotti are cooked, remove the bay leaf, rosemary, and garlic clove. Blend everything with an immersion blender until smooth.
5. Put the pot back on the heat and season with salt and pepper. Bring the cream to an ideal temperature to cook the fregula.
6. Add the fregula and cook it in the borlotti cream, following the cooking times indicated on the package (usually around 10-15 minutes). Add vegetable broth if necessary to maintain a creamy and not too thick consistency.
7. Once the fregula is cooked, plate the cream. If desired, you can add a raw drizzle of extra virgin olive oil, grated Parmesan cheese, and garnish with chopped fresh parsley.

Curiosity

Fregula is a Sardinian pasta made by hand by rolling semolina and water into small balls, which are then toasted, giving it a unique aroma and texture. Originally it was cooked on special occasions and today can be found both in traditional village fairs and on the menus of gourmet restaurants, often accompanied by seafood or tasty broths.