Fregola Sarda with Clams, Bell Pepper, and Roasted Datterini Tomatoes

Name: Fregola Sarda with Clams, Bell Pepper, and Roasted Datterini Tomatoes
Yield: Serves 4 servings
Cuisine: American
Ingredients: 14 oz small fregola sarda (about 400 grams); 6 1/3 cups fish stock (about 1.5 liters); 1-2 yellow bell peppers (depending on size); as needed Extra-virgin olive oil,; 2.2 lbs littleneck clams (about 1 kg); as needed Fresh parsley,; 2 garlic cloves; 1/4 cup dry white wine (about 1/2 glass); 10.5 oz datterini tomatoes (about 300 grams); Fresh basil, as needed (if available); as needed Fresh rosemary,; as needed Crushed red pepper flakes,

Tony Mazzanobile @tonyliebt_kocht

Fregola sarda has a very ancient history, with origins that some trace back to the Nuragic era or even to trade with the Phoenicians and Punics. However, the first documented references date to the 14th century, in the statutes of the millers of Tempio Pausania, which regulated the production of "sa fregula." Born in the Campidano region, it was a staple food for shepherds and farmers, made by hand by rubbing semolina with water and toasting it—a process that gives it its name from the Latin fricare (to rub) and its characteristic golden color and flavor.

Tony Mazzanobile @tonyliebt_kocht

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Ingredients

Serves 4 servings

14 ozsmall fregola sarda (about 400 grams)
6 1/3 cupsfish stock (about 1.5 liters)
1-2yellow bell peppers (depending on size)
as neededExtra-virgin olive oil,
2.2 lbslittleneck clams (about 1 kg)
as neededFresh parsley,
2garlic cloves
1/4 cupdry white wine (about 1/2 glass)
10.5 ozdatterini tomatoes (about 300 grams)
Fresh basil, as needed (if available)
as neededFresh rosemary,
as neededCrushed red pepper flakes,

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Steps

1

First, make a good fish stock, optionally adding a piece of ginger root. Strain the stock and season with salt.
2

Cut the bell pepper into strips about 3/4 inch wide. In a skillet, heat a swirl of olive oil with a garlic clove and a sprig of rosemary. Let it infuse briefly, then add the bell pepper over high heat and cook until softened.
3

Cut the datterini tomatoes in half and place them cut side up on a baking sheet lined with parchment paper. Sprinkle with salt, brown sugar, plenty of torn basil (if you have it), olive oil, and garlic. Roast at 300–320°F (150–160°C) for about 1 hour, checking as needed. Remove the garlic and basil. Set the tomatoes aside with their juices.
4

In a skillet, heat a swirl of olive oil with parsley stems, a garlic clove, and some crushed red pepper flakes. Let it infuse, then add the clams (previously purged). Stir, then add the wine. Let the alcohol evaporate, then cook over high heat, removing the clams as they open. Set aside, discarding the garlic and parsley stems, and strain the cooking liquid through cheesecloth. Shell the clams, reserving a few in their shells for garnish.
5

Without cleaning the skillet, lightly toast the fregola as you would rice for risotto. Begin cooking it by adding fish stock a little at a time. When it's almost done, lower the heat and add the bell pepper. At the end of cooking, add the shelled clams with their strained liquid, chopped parsley, the roasted datterini tomatoes with their juices, and gently mix everything together, adding more fish stock as needed.
6

Plate the fregola, adding a few clams in their shells and a drizzle of raw olive oil.