Zinnibiri

 

 

Sardinian fregula pasta

WITH MULLET AND POWDERED CAPER BROTH

Fregula is a pasta that is obtained by working the semolina by hand until it forms balls that are then put into a crock. Originally, the fregula was only prepared during the week because during the weekend, the water could only be used for work in the fields.

The recipe combines the unique consistency of the fregula with the flavour of local mullet, while capers and dried tomatoes add a unique touch to this dish for demanding palates.