At A Casa di Nonna eating place 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 purple wine. Fregula is a Sardinian model of couscous, which is extra coarse than common couscous. With the bits of flooring mutton at about the similar dimension, this makes for a really nice texture of the dish. Since I had discovered a supply for mutton in Netherlands, I’m making a sequence of mutton dishes. You might want to additionally make this with red meat or lamb and it gained’t be as particular, however nonetheless superb. Here’s my model of this straightforward however tasty dish. There may be just a little bit of tomato on this ragù and I’ve used two varieties of tomato: sundried tomatoes and recent uncooked tomato. I nonetheless had some mutton inventory in my freezer from after I made Zuppa Gallurese.
For three-4 servings as a primo piatto
- 300 grams (2 cups) fregula
- 450 grams (1 lb) flooring mutton
- 250 ml (1 cup) purple wine
- 250 ml (1 cup) home made mutton inventory
- 2 sundried tomatoes, soaked for 10 mins, and minced
- 2 cloves garlic, minced
- 2 plum tomatoes, skinned, seeded, and diced
- 2 bay leaves, ideally recent
- 1 Tbsp minced recent flat leaf parsley
- 2 Tbsp further virgin olive oil
- salt and freshly flooring black pepper
I purchased mutton appropriate for stewing, and flooring it myself.
Soak 2 sundried tomatoes in sizzling water for 10 mins. Drain and mince them at the side of 2 garlic cloves.
Warmth two tablespoons olive oil in a frying pan and upload 450 grams of flooring mutton. Season with salt.
Prepare dinner over prime warmth, stirring with a picket spatula, till the mutton is properly browned and a brown crust has shaped at the pan.
Upload the minced garlic and sundried tomatoes, and stir for some other minute.
Deglaze with 250 ml purple wine.
Stir with a picket spatula to chill out the brown crust within the pan.
Upload 2 bay leaves, and make allowance the wine to cut back through part to burn off the alcohol.
Upload 250 ml of mutton inventory.
Deliver to a boil.
Quilt, leaving the lid fairly ajar, cut back the warmth, and make allowance to simmer for a few hours over very low warmth.
The ragù will have to no longer be soupy however no longer too dry both. Upload some sizzling water if wanted.
Boil the fregula al dente consistent with the package deal directions in abundant salted water.
Within the interim, pores and skin, seed, and cube 2 plum tomatoes as described in this recipe (this is known as concassé in French).
When the fregula are achieved, drain them, and upload them to the ragù, at the side of the diced tomato and a tablespoon of minced recent flat leaf parsley.
Stir to combine. Style and modify the seasoning with salt and freshly flooring black pepper.
Serve on preheated plates.
That is great with a purple wine from Sardinia, a Cannonau di Sardegna or a Carignano del Sulcis.