Discover fregula pasta with chickpeas 'su succu' | Pasta Grannies
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- Опубликовано: 14 мар 2018
- Fregula pasta is made in the same way as cous cous, but it is used differently. Here Eugenia shows us the lengthy process of making it - and then a delicious but frugal soup with chickpeas. It's a good example of cucina povera. In her village in Sardinia, it's called su succu (which is also the name of an entirely different recipe we filmed a couple of years ago in Busachi, two hours drive away!).
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what a garden! I close my eyes and I can smell all kinds of wonderful fragrances! The idea of the fregula is fascinating: a labor of love!
Yes, I like Eugenia's way of mixing flowers and herbs. And all handmade pasta is a labour of love, don't you think? :-) best wishes, Vicky
Yes and now Lavendel Blossoming... Nice summer from Montresta?!
Meravigliose le ricette della mia splendida terra...
Can you do more video with Italian soup recipes. Love it, thanks😃
Hi Kg, there's a soup playlist on Pasta Grannies - have you checked it out? I love Italian soups too! best wishes, Vicky
Fantastic!!
wonderful!
how interesting! Looks great.
It's a great soup to make - even if you 'cheat' and buy a packet of fregula or giant couscous. best wishes, Vicky
This dish has to be tremendous
It is! best wishes, Vicky
Grazie per la spiegazione … continuerò a comprare però …
I love traditional pure original plant-based dishes (and not this socalled "vegan" versions of nowadays with strange (or inadequate) processing/cooking methods and ingredients). Love
This is much harder than it looks! You’d think it’s a simple matter to get the lumps of semolina to be relatively uniform - after all, it’s just 3 ingredients and and requires no kneading, rolling, or fancy cutting. Well, it takes a LONG time (at least for me, a total fregola novice) to make enough to feed a family of 4. Granted, 2 of the 4 are perpetually hungry teenagers, but it still took me forever, and my fregola were all different shapes and sizes. I didn’t have enough large fregola to serve us, so I used every tiny little scrap. It still tasted amazing, though. Because it’s such a simple dish, I think it’s important to use your best tomatoes, flour, and olive oil. But next time I may just treat myself and buy some really good dried fregola from the local market.
The good news is, even expert fregola makers end up with different size balls. And a lot of people agree with you: most buy their fregola these days. But very well done for making it! 😊🌺best wishes, Vicky
Also the smaller semola balls are added at the end or are they being used for other purposes? Love
You can use it with mussels or vongole... Ist like rice... You can do a lot
.looks delicious
It is! Top notch ingredients are key, like Eugenia’s homemade sun dried tomatoes - each preserved with some basil. 😊 best wishes Vicky
And when was/is the parsley added? Love
Yes and wild fennel
Is the onion being fried/cooked in oil first - or is everything of the first chickpea part assembled with water and boiled only? Love
Yes no salt only water at first
Don’t you have to bake after drying?
Is this recipe written down anywhere?
I'm actually writing it up at the moment - it's going in the book which is being published in October 😊 best wishes, Vicky
What is semela flour? Do you mean semolina?!
Yes, she leaves off the -ina.
Is this the type of pasta found in wedding soup?
Hi Peggy. Which bit of Italy does your wedding soup come from? best wishes Vicky
Pasta Grannies Oh, gosh. I have only had it at restaurants in the U.S., and the pasta looks like tiny round bits-this pasta reminds me of it.
@@peggyt5409 Acina di pepi.
The end result is rather like acina di pepi.
just a random obersavtion, but I think the brother is saying "kochen" after he put the chickpeas in the water.. could they have a german background? :D
We have a dish that is pretty similar in Palestine. It's called "Maftool" and is steamed not boiled.
Steamed more taste