Squid ink fregola pasta with courgettes and grey mullet roe

A refreshing summer dish with Sardinian fregola pasta and bottarga

Squid ink fregola pasta with courgettes and grey mullet roe

Posted on: Mon Jul 1 2019
Many of you are probably already enjoying the summer holidays on hot sunny beaches but for those of you who are still in the UK, longing for their time off, here is another summer recipe with seasonal ingredients that will help you get through the countdown to your time away.

Squid-ink fregola is the most traditional Sardinian pasta and it’s very popular for seafood recipes. Courgettes are one of our most favourite summer vegetables and you should also be familiar with our well-known bottarga, grey mullet roe, one of the finest Sardinian seafood specialities.

THE INGREDIENTS OF THE SQUID INK FREGOLA PASTA WITH COURGETTES AND GREY MULLETT ROE

Squid ink fregola: black fregola has squid ink added to the dough during the making process, that’s why it’s often used for seafood dishes. Its texture is the same as the thick toasted fregola and its black colour will add an exotic touch to every dish.

Grey mullet roe: grey mullet roe is among some of the most exclusive Sardinian produce, it’s preserved naturally, highly nutritional and its strong exceptional flavour adds a unique Sardinian twist to all seafood recipes.

Organic olive oil: the extra virgin olive oil from the north-west of Sardinia adds an extra Mediterranean touch to all recipes with its fruity and intense flavour.

Other essential ingredients for the squid ink fregola with courgettes and mullet roe are 4 courgettes, fresh parsley, one onion and black pepper.

THE RECIPE: SQUID INK FREGOLA WITH COURGETTE AND GREY MULLET ROE

Time: 30 minutes
Guests: 4
1. Wash and cut 4 medium courgettes in small stripes and set apart
2. Chop an onion and let it golden in a pan with warm extra virgin olive oil, then add the courgettes, some salt and black pepper and let cook for about 20 minutes
3. Bring water to boil in a pot, add salt and pour 320 gr of squid ink fregola pasta
4. In the meantime, open and peel the mullet roe and cut about half of the piece in thin slices
5. After 9 minutes drain the fregola, and pour it in the pan with the courgettes, add the grey mullet roe and some fresh parsley, stir and serve

It’s a very simple recipe that will teleport you to Sardinia in the first forkful. Try the squid ink fregola pasta with courgettes and grey mullet roe recipe at home and tag us in your creations on facebook, Twitter or Instagram.

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