Sardinian-Style Fregola Okonomiyaki

Ingredients

In this Sardinian adaptation of Okonomiyaki, the traditional Japanese ingredients like cabbage, pork, and Worcestershire sauce are replaced with Sardinian fregola pasta, fresh seafood, saffron, and a tangy tomato sauce. The flavors are influenced by the Mediterranean cuisine, giving the dish a unique twist. We alse have the original recipe for Osaka-Style Okonomiyaki, so you can check it out.

• 200g (7 oz) fregola pasta 200g (7 oz) fregola pasta
• 200g (7 oz) mixed seafood (clams, mussels, shrimp) 200g (7 oz) mixed seafood (clams, mussels, shrimp)
• 1 teaspoon saffron threads 1 teaspoon saffron threads
• 2 tablespoons chopped parsley 2 tablespoons chopped parsley
• 2 cloves garlic, minced 2 cloves garlic, minced
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 eggs 2 eggs
• 4 tablespoons tomato sauce 4 tablespoons tomato sauce
• Fresh herbs for garnish Fresh herbs for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 20g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Cook the fregola pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
3. 3.
   Add the mixed seafood to the pan and cook until they start to open (discard any that remain closed).
4. 4.
   Remove the seafood from the pan and set aside.
5. 5.
   In a large bowl, combine cooked fregola, saffron threads, chopped parsley, salt, and pepper. Mix well.
6. 6.
   Add the cooked seafood to the fregola mixture and gently combine.
7. 7.
   In a separate bowl, beat the eggs and then add them to the fregola and seafood mixture. Mix until well combined.
8. 8.
   Heat a non-stick pan over medium heat and add a drizzle of olive oil.
9. 9.
   Spoon the fregola and seafood mixture onto the pan, shaping it into a pancake shape.
10. 10.
    Cook for about 4-5 minutes on each side until golden brown and cooked through.
11. 11.
    Remove the pancake from the pan and place it on a serving plate.
12. 12.
    Drizzle tomato sauce over the pancake and garnish with fresh herbs.
13. 13.
    Serve hot and enjoy the unique flavors of Sardinian-Style Fregola Okonomiyaki.

Treat your ingredients with care...

• Fregola pasta — Make sure to cook the fregola pasta until al dente to maintain its texture in the pancake.
• Saffron threads — Soak the saffron threads in a tablespoon of warm water for a few minutes before adding them to the fregola mixture to enhance their flavor and color.
• Seafood — Ensure that the seafood is fresh and properly cleaned before cooking to avoid any unpleasant flavors.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of chili flakes to the fregola mixture.
• Experiment with different types of seafood based on your preference and availability.
• Serve the Sardinian-Style Fregola Okonomiyaki with a side of fresh salad for a complete meal.
• You can make the tomato sauce from scratch by simmering fresh tomatoes with garlic, olive oil, and herbs until thickened.
• For a vegetarian version, replace the seafood with grilled vegetables like zucchini and bell peppers.

Serving advice

Serve the Sardinian-Style Fregola Okonomiyaki hot as a main course. Cut it into wedges and garnish with fresh herbs for an appealing presentation.

Presentation advice

To enhance the presentation, drizzle some extra tomato sauce in a decorative pattern on the plate before placing the pancake. Sprinkle some saffron threads on top for an added touch of color.