I’ve just been introduced to Israeli Couscous’ tastier Italian cousin,  Sardinian Couscous, or Fregola Sarda (or just Fregola).  It is a rougher, coarser – and toasted – couscous variation.  And I like it.  A lot!

There’s more body and substance.  It is durum wheat toasted pasta that is made by rubbing (fregare means ‘to rub’ in Italian) coarse semolina pasta and water together to make large granules which are then toasted.

Naturally, my rendition was about as Sardinian as I am, but it was pretty good for an Irish boy who’s never been to Italy – let alone Sardinia!

I made a really thick ragu with ground beef, minced carrots, minced celery, minced onion, minced garlic, fresh tomatoes (I put it all in the food processor) with salt, pepper, fresh basil, oregano, and rosemary.  I cooked it with some red wine, and just let it get thicker and thicker.  A bit of asiago finished it off in the pot.

I purposely kept the couscous plain because I wanted to get a feeling for what it was like on its own.  Next time around I will play with it.

And the leftover ragu?!?  It’s gonna make an outrageous sloppy joe tomorrow!