I especially love the small group that appears on the side. Thye've likely eaten the dish lots and never thought that viewers around the world would want to learn about it. Thank you for a lovely episode.
Sardinia. Just incredible, this video. No other channel could keep my attention for a dish made with fish as I do not care for fish. The fregula would appear to be simple at first glance but we can see that the technique takes practice to master. Thanks for highlighting the entire process and group of assistants. Another great episode and beautifully done, Adriana!
What an idyllic afternoon! Friends, family and food gifted by the sea! The love and friendship in that house was so enjoyable to watch! The fregula reminded me of a pastina-type pasta prepared similar to risotto. Yummy!! TFS, Sharon🤗♥️🍝
This looks like perfection and I'm always especially intrigued by Sardinian dishes you feature. Before I read the caption I thought - it looks like a very similar technique to making couscous - which makes sense given Sardinia's location.
I taught myself to make Fregula from a written description many years ago. I had been introduced to Fregula after buying a bag (And loving it) at a small Italian specialty shop near me. When that source dried up , (Temporarily, as it turned out) I panicked and learned to make my own. This was before the source named for the river in Brazil was around.
@@pastagrannies All of your recipes are inspiring. Yes, I watched the previous Fregula video and followed the recipe. It was so good. Thank you so much!
I hope Adriana makes another video one day. I'm sure she has another seafood based recipe up her sleeve to share. How can she not since she's married to a fisherman.
This is very similar to how they make couscous in Sicily, known there as cuscusù. A minor difference is using tuna for stock and meat, with minced vegetables instead of tomato sauce.
What a beautiful couple! And my GOSH they live in such a beautiful spot in the world! I want to visit there! Super cool that you get to take an “educational” tour whilst you were there. They call those “tax write offs” where I’m from!😂 and we need more of those! I’m curious, since they are so small, the fregula, and this dish compared to risotto, did it take as long as a risotto? I thought, since they’re so tiny, they would cook quickly. Anyway, love 💗 this channel, it is always my favorite! All the best you, always.
They use the same technique in Morocco to make traditional Friday couscous, with either white or wholemeal semolina and water in an earthenware bowl, and then sieved. Not surprising, given the proximity of the Maghreb to Sicily.
@@zappalajonhatan3161 Fregula is probably brought to Sardinia by Phoenicians, it's more than 1000 years old and yes, in Sicily they have the cous cous.
What a fun group. Nice to see a little more of you in front of the camera Vicky! I've wondered how Israeli Couscous is made and now I think I have a general idea! Thank you Pasta Grannies!!!❤❤❤
Israeli couscous, aka pearl couscous is made with an extruded paste and dried then toasted, so it’s more like a pasta (or pastina) than a couscous made from semolina.
I think most pasta shapes (except lasagna, tagliatelle and all the ribbon cousins) are extruded, including fregula and couscous when made commercially. I've never seen home (hand) made fregula toasted - it's always been put out in the sun to dry. Factory-made will be toasted to speed up the drying process? If someone knows a signora who toasts her fregula, please tell me about it! best wishes, Vicky
This was so facinating and the making of the fregola is very similar to the making of couscous, a hint to some Arabic roots no doubt. I wonder if a cheats version could be made with couscous? but where to find the freshest of muscles as used in the video, if only!. Thank you Vicky and co. Ramon.x
Hello everyone, good question. Fregula and couscous both use ground durum wheat which is called semola in Italian; semola rimacinata is more finely ground . Semolina can mean something different in English, so I tend to use the Italian and call it flour on occasion. As to the differences (or not): they are both made by the same method. Sometimes fregula/fregola is toasted, but not always. It does need to dry out completely whatever it's called otherwise it will turn to mush. My understanding is the difference is in how the pasta is cooked: couscous is steamed, whereas fregula is cooked in liquid. But I'll bet there are exceptions! 😁 best wishes Vicky
I appreciate her relief to have it all over with. I can understand both being glad to do it and being glad that it’s over with!
I especially love the small group that appears on the side. Thye've likely eaten the dish lots and never thought that viewers around the world would want to learn about it. Thank you for a lovely episode.
Thank you for watching!
I would like to thank you does subtitles and directions impeccable I am able to understand and make the dish using the fantastic instructions.
Sardinia. Just incredible, this video. No other channel could keep my attention for a dish made with fish as I do not care for fish. The fregula would appear to be simple at first glance but we can see that the technique takes practice to master. Thanks for highlighting the entire process and group of assistants. Another great episode and beautifully done, Adriana!
Thank you Adriana x
We are currently staying in southern Sardinia and there is fregola with mixed shellfish in all the fish restaurants. It is lovely.
I can imagine! Enjoy the rest of your holiday x
I remember eating fregula as a child when on a holiday in Italy, it was most delicious
It's delicious indeed, precious memories x
What an idyllic afternoon! Friends, family and food gifted by the sea! The love and friendship in that house was so enjoyable to watch! The fregula reminded me of a pastina-type pasta prepared similar to risotto. Yummy!! TFS, Sharon🤗♥️🍝
Thank you, Sharon x
Great Sardinia Paradise! ❤ Great food, environment and people! ❤
❤
That looks so tasty, I would love to enjoy it in Sardinia. Thanks a lot for sharing Vicky.
It's a popular recipe - especially with clams - so I hope you are able to visit Sardinia one day! best wishes, Vicky
What a lovely couple! That looks so delicious, fresh and healthy. God bless. Thank you for another great video.
Thank you! x
This looks like perfection and I'm always especially intrigued by Sardinian dishes you feature. Before I read the caption I thought - it looks like a very similar technique to making couscous - which makes sense given Sardinia's location.
Fregola is toasted couscous 😀
I make it pilaf as a side dish
I get it on Amazon
I taught myself to make Fregula from a written description many years ago.
I had been introduced to Fregula after buying a bag (And loving it) at a small Italian specialty shop near me.
When that source dried up , (Temporarily, as it turned out) I panicked and learned to make my own.
This was before the source named for the river in Brazil was around.
How great!
Seafood preferred dish, have to try now to find Fregula pasta and do it with mussels. The fish stock must be delicious also on its own. Delizioso!!!!
Yes it is x
Lovely. Just lovely.
I had Fregula yesterday, and this video was suggested today. What a coincidence. It’s one of my favorite pasta dishes.
hopefully we have inspired you to make it!
@@pastagrannies All of your recipes are inspiring. Yes, I watched the previous Fregula video and followed the recipe. It was so good. Thank you so much!
Bravissima Adriana, finalmente un pò Terralba presentata nel modo migliore.
Adriana... OH!... MY!... GOODNESS!!! If only I could taste this, I am sure it would be ambrosia!
Such an interesting and i think very delicious dish!
It is, you should try it x
Looks beautiful! Many hands make quick work, but those are some experienced hands, too. Such a joy to see! Must’ve been a wonderful feast!
It was indeed!
I hope Adriana makes another video one day. I'm sure she has another seafood based recipe up her sleeve to share. How can she not since she's married to a fisherman.
Yes for sure!
We can certainly ask her and I love to have a reason to visit Sardinia! best wishes, Vicky
Extraordinary! 🤩
This is very similar to how they make couscous in Sicily, known there as cuscusù. A minor difference is using tuna for stock and meat, with minced vegetables instead of tomato sauce.
that sounds a good version; we've filmed the mixed fish couscous from Trapani, is your recipe from the same area? best wishes, Vicky
So amazing what a wonderful life. Such a great place to live. Definitely delightful ❤❤❤
What a beautiful couple. A joy to watch.
❤
What a beautiful couple! And my GOSH they live in such a beautiful spot in the world! I want to visit there! Super cool that you get to take an “educational” tour whilst you were there. They call those “tax write offs” where I’m from!😂 and we need more of those! I’m curious, since they are so small, the fregula, and this dish compared to risotto, did it take as long as a risotto? I thought, since they’re so tiny, they would cook quickly. Anyway, love 💗 this channel, it is always my favorite! All the best you, always.
Hi Laura, with the 'only dried today' fregula the dish is cooked in less than 10 minutes. 🙂🌺 best wishes, Vicky
Wow! Incredible skill and such an attractive couple. They should be movie stars!
All the labour that goes into making one dish, but I am sure it is worth it!
They use the same technique in Morocco to make traditional Friday couscous, with either white or wholemeal semolina and water in an earthenware bowl, and then sieved. Not surprising, given the proximity of the Maghreb to Sicily.
This is Sardinia not Sicily.
@@gio7799 Oops, sorry you are correct!
@swisski you’re correct in a way. This is very similar to how they make couscous in Sicily, or as they say in Sicilian “ cuscusù “.
@@zappalajonhatan3161 Fregula is probably brought to Sardinia by Phoenicians, it's more than 1000 years old and yes, in Sicily they have the cous cous.
This really was a great episode! Such a different dish and such delightful people!
Thank you!
that pasta looks super !! thank you
What a wonderful dish! I wish I could taste it!!
What a fun group. Nice to see a little more of you in front of the camera Vicky! I've wondered how Israeli Couscous is made and now I think I have a general idea! Thank you Pasta Grannies!!!❤❤❤
Israeli couscous, aka pearl couscous is made with an extruded paste and dried then toasted, so it’s more like a pasta (or pastina) than a couscous made from semolina.
@@swisski Thanks!
I think most pasta shapes (except lasagna, tagliatelle and all the ribbon cousins) are extruded, including fregula and couscous when made commercially. I've never seen home (hand) made fregula toasted - it's always been put out in the sun to dry. Factory-made will be toasted to speed up the drying process? If someone knows a signora who toasts her fregula, please tell me about it! best wishes, Vicky
This looks like a good pasta to master...And mussels are one of my favorites! Thanks for bringing this to the rest of the world :)
Looks “ottimo”! 👏🏻👏🏻👏🏻
This was so facinating and the making of the fregola is very similar to the making of couscous, a hint to some Arabic roots no doubt. I wonder if a cheats version could be made with couscous? but where to find the freshest of muscles as used in the video, if only!. Thank you Vicky and co. Ramon.x
Thank you Ramon! x
I liked this but cant wait for next week one!
Buonissimo! 💚
Just back from Sardinia. What a food, what a sea omg
Yes x
Mi piace molto questo tipo di piatti. Simplice, ma ovviamente gustoso. Brava!
Grazie!
what a pair of charmers!
Very nice
i bet this the best thing ever!! xX
Nice food
💖💖💖💖💖
Italian & Thai food > everything else
🙏🙏
❤❤❤
❤
Удивительно, что вроде такая здоровая еда, а женщины такие болезненные?
how does fregula differ from couscous?
The Fregula beads are bigger and they are toasted.
Fregula is made with flour and then toasted cuscus is made with semolina and cooked by way of steaming
@@businessasusual9077 I don't know what semolina is but, to prepare the Fregula you need the "semola" not farina/ flour.
Hello everyone, good question. Fregula and couscous both use ground durum wheat which is called semola in Italian; semola rimacinata is more finely ground . Semolina can mean something different in English, so I tend to use the Italian and call it flour on occasion. As to the differences (or not): they are both made by the same method. Sometimes fregula/fregola is toasted, but not always. It does need to dry out completely whatever it's called otherwise it will turn to mush. My understanding is the difference is in how the pasta is cooked: couscous is steamed, whereas fregula is cooked in liquid. But I'll bet there are exceptions! 😁 best wishes Vicky
@@pastagrannies thank you Vicky for answer.