Prawns with Tomato, Chilli and Fregolone

Name: Prawns with Tomato, Chilli and Fregolone (Gamberi al Pomodorino Leggermente Piccanti e Fregolone)
Yield: Serves 4 as a first course
Cuisine: Italian
Ingredients: salt flakes and freshly ground black pepper, to taste; 1 cup (250 ml) Prawn Stock; 20 grape tomatoes, tops cut off, halved; salt flakes and freshly ground black pepper, to taste; 1 tablespoon finely sliced flat-leaf parsley leaves; 16 raw prawns, peeled and deveined, but with tails left intact (use heads and shells to make the prawn stock); 16 raw prawns, peeled and deveined, but with tails left intact (use heads and shells to make the prawn stock); 1 small red chilli, finely sliced; 1 clove garlic, finely sliced; fine sea salt, for pasta water; fine sea salt, for pasta water; ⅓ cup (80 ml) extra virgin olive oil; 180 g fregolone

Gamberi al Pomodorino Leggermente Piccanti e Fregolone

Preparation info

Serves
4
as a first course

Difficulty
Easy

Appears in

A Sardinian Cookbook

By Giovanni Pilu and Roberta Muir

Published 2012

About

Fregolone is a slightly larger version of fregola; use fregola or large couscous – sometimes called Israeli, or moghrabi, couscous – if fregolone is unavailable.

Ingredients

fine sea salt, for pasta water
180 g fregolone
⅓ cup (80

Europe
Italy
Fish course
Starter
Pescatarian
Mediterranean
Sardinia

Method

Bring a large saucepan of water to the boil, add fine sea salt, then fregolone and boil for 10–12 minutes, until al dente. Drain well, then set aside.

Heat a frying pan over medium heat, add half the oil and, when hot, add prawns and cook for about 2 minutes each side, until lightly coloured. Add garlic and chilli and cook for a further few minutes, until soft but not coloured.