Funny how the first thing I write about post honeymoon isn’t some tropical drink or dish (though those are coming some time soon), but about pasta with a somewhat obscure name – fregola sarda. From Jamaica to Sardinia in one fell swoop. How’s that for globetrotting?
Fregola sarda’s name hints at its origins, the island of Sardinia (hence “sarda”). It’s sometimes spelled as fregula and even though it’s a little tricky to find, I can’t recommend it enough. Visually, it looks just like Israeli couscous, which you can certainly swap in its place, should its Sardinian cousin be difficult to find. The only difference that I can think of (and please correct me if I’m wrong) is that fregola sarda is toasted, which gives the pasta a lovely, nutty flavor, while Israeli couscous is not. Curious, I’ve tried toasting Israeli couscous and it makes for a decent close substitute.