Fregola sarda tostata with Calamari

Step 1 : The Preparation

Your Fregola Sarda requires very little preparation. But the choice of ingredients is what makes it an extraordinary and delicious dish—molto specialmente.

First, wash the lemon under hot water and finely grate the zest using a kitchen grater. Season the calamari rings with salt and carefully coat them in flour so that they’re well covered all over.

Step 2 : Toast the almonds

Toast the sliced almonds in a dry skillet over high heat. Important: Stir gently from time to time and be careful not to let the almond slices burn. Remove the skillet from the heat as soon as the almonds start to smell fragrant and are nicely toasted.
 

Tip

BY THE WAY

Almonds are widely used in Italian cuisine as well as throughout the Mediterranean region—and Italy is one of the world’s ten largest producers of almonds.

Step 3 : Cook the raisins

Pour some water into a pot and boil the raisins in it for about 3 minutes. Remove them from the boiling water with a ladle and let them drain on some paper towels.

Step 4 : Preparing the Fregola

Next, bring a pot of salted water to a boil in a medium-sized pot. Add the fregola pasta and cook it for about 5 minutes, until it’s cooked through but still al dente (firm to the bite). Then drain it through a large colander.

Step 5 : Fry the calamari

In a tall pot, heat about one liter of sunflower oil. Here’s how to tell when the oil is hot enough for frying: Dip the handle of a wooden spoon into the oil. If small bubbles form on the spoon’s handle, the oil has reached the right temperature. If smoke forms, the oil is too hot.

Now deep-fry the calamari rings in several batches for about 2–3 minutes until they’re a appetizing golden brown. To drain them, place them on some paper towels and keep the calamari rings warm until you’re ready to serve them.

Tip

CALAMARI RINGS

Calamari rings are made from the bodies of squid. Squid are a medium-sized species of cephalopod found throughout the Mediterranean region and sold fresh at markets in Italy. Here in Germany, too, many fishmongers offer them fresh, chilled on ice. You can also use frozen calamari rings.

Step 6 : The Finale

In a large bowl, mix the fregola pasta with the toasted almonds, raisins, lemon zest, and one tablespoon of ORO di Parma Pesto Verde.

Use a large spoon to scoop the Fregola sarda onto a plate. Arrange the fried calamari on top and garnish with a few toasted almonds. Buon appetito!