martes, julio 18, 2023
InicioPastaFregula with Mutton Ragù (Fregola al Ragù di Pecora) – Stefan's Connoisseur...

Fregula with Mutton Ragù (Fregola al Ragù di Pecora) – Stefan’s Connoisseur Weblog


At A Casa di Nonna restaurant in Pula within the South of Sardinia I loved Fregola al ragù di pecora con vino rosso, which is fregula/fregola with a mutton ragù with pink wine. Fregula is a Sardinian model of couscous, which is extra coarse than common couscous. With the bits of floor mutton at about the identical dimension, this makes for a really good texture of the dish. Since I had discovered a supply for mutton in Netherlands, I’m making a sequence of mutton dishes. You can additionally make this with beef or lamb and it received’t be as particular, however nonetheless excellent. Right here is my model of this straightforward however tasty dish. There may be solely a little bit of tomato on this ragù and I’ve used two varieties of tomato: sundried tomatoes and contemporary uncooked tomato. I nonetheless had some mutton inventory in my freezer from after I made Zuppa Gallurese.

Substances

For 3-4 servings as a primo piatto

  • 300 grams (2 cups) fregula
  • 450 grams (1 lb) floor mutton
  • 250 ml (1 cup) pink wine
  • 250 ml (1 cup) home made mutton inventory
  • 2 sundried tomatoes, soaked for 10 minutes, and minced
  • 2 cloves garlic, minced
  • 2 plum tomatoes, skinned, seeded, and diced
  • 2 bay leaves, ideally contemporary
  • 1 Tbsp minced contemporary flat leaf parsley
  • 2 Tbsp additional virgin olive oil
  • salt and freshly floor black pepper

Directions

I purchased mutton appropriate for stewing, and floor it myself.

Soak 2 sundried tomatoes in sizzling water for 10 minutes. Drain and mince them along with 2 garlic cloves.

Warmth two tablespoons olive oil in a frying pan and add 450 grams of floor mutton. Season with salt.

Cook dinner over excessive warmth, stirring with a wood spatula, till the mutton is properly browned and a brown crust has fashioned on the pan.

Add the minced garlic and sundried tomatoes, and stir for one more minute.

Deglaze with 250 ml pink wine.

Stir with a wood spatula to loosen up the brown crust within the pan.

Add 2 bay leaves, and permit the wine to cut back by half to burn off the alcohol.

Add 250 ml of mutton inventory.

Deliver to a boil.

Cowl, leaving the lid barely ajar, scale back the warmth, and permit to simmer for a few hours over very low warmth.

The ragù shouldn’t be soupy however not too dry both. Add some sizzling water if wanted.

Boil the fregula al dente in line with the package deal directions in ample salted water.

Within the meantime, pores and skin, seed, and cube 2 plum tomatoes as described in this recipe (that is referred to as concassé in French).

When the fregula are carried out, drain them, and add them to the ragù, along with the diced tomato and a tablespoon of minced contemporary flat leaf parsley.

Stir to combine. Style and modify the seasoning with salt and freshly floor black pepper.

Serve on preheated plates.

Wine pairing

That is good with a pink wine from Sardinia, a Cannonau di Sardegna or a Carignano del Sulcis.

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