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Insalata di Fregola

Insalata di Fregola
  • coursePrimo piatto
  • difficultyEasy
  • preparation time1 hour

Fregola is Sardegna’s answer to couscous in pasta form. In this traditional dish, toasted semolina flour is formed into little balls and paired with local ingredients. For an authentic taste of the southern Italian island’s cuisine, serve in a seafood salad!

Insalata di Fregola (Fregola Salad)
Recipe courtesy of Eataly

Yield: 4 servings

1½ pounds calamari, halved the long way
8 ounces fregola
¼ cup extra virgin olive oil
1 cup cooked chickpeas
1 small red onion, minced
Juice of ½ lemon
1 garlic clove, minced
2 tablespoons flat-leaf parsley, minced
2 tablespoons fresh oregano leaves, minced
Sea salt & black pepper, to taste

Cook the calamari in a large pot of well-salted boiling water until just opaque, about 30 seconds. Remove with a slotted spoon, and set on a plate to drain over paper towels.

Add the fregola to the water, and cook, stirring, until al dente, about 10 minutes. Drain, toss with 1 tablespoon olive oil, and set aside to cool.

In a small bowl, whisk together the remaining olive oil, lemon juice, garlic, parsley, and oregano to create a vinaigrette.

Combine the cooked fregola with the calamari, chickpeas, and onion, in a large bowl. Season the mixture with salt and pepper to taste, and pour the vinaigrette over the salad. Toss, and serve at room temperature.

Buon appetito!