Petrafennula alla Sarda

Ingredients

In the original Italian version, Petrafennula is typically made with beef or veal. However, in this Sardinian adaptation, we use lamb as the main protein. Additionally, we incorporate Sardinian fregula, a small pasta similar to couscous, instead of the traditional Italian pasta. The Sardinian version also includes saffron, a spice commonly used in the region, which adds a vibrant yellow color and a distinct flavor to the dish. We alse have the original recipe for Petrafennula, so you can check it out.

• 500g (1.1 lb) lamb, cut into cubes 500g (1.1 lb) lamb, cut into cubes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 sprig of rosemary 1 sprig of rosemary
• 1 pinch of saffron threads 1 pinch of saffron threads
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 500ml (2 cups) lamb or vegetable broth 500ml (2 cups) lamb or vegetable broth
• 250g (9 oz) fregula pasta 250g (9 oz) fregula pasta
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 35g, 4g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the lamb cubes and brown them on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Return the lamb to the pot and add the rosemary sprig, saffron threads, diced tomatoes, and broth. Season with salt and pepper to taste.
4. 4.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 hour, or until the lamb is tender.
5. 5.
   Meanwhile, cook the fregula pasta according to the package instructions. Drain and set aside.
6. 6.
   Once the lamb is tender, remove the rosemary sprig from the pot. Serve the Petrafennula alla Sarda hot, spooned over a bed of cooked fregula pasta.

Treat your ingredients with care...

• Lamb — For the best flavor and tenderness, choose boneless lamb shoulder or leg. Trim any excess fat before cutting it into cubes.

Tips & Tricks

• If you prefer a thicker stew, you can add a tablespoon of tomato paste to the pot.
• For an extra burst of flavor, garnish the dish with freshly chopped parsley before serving.
• If fregula pasta is not available, you can substitute it with Israeli couscous or small pasta shapes like orzo.

Serving advice

Serve Petrafennula alla Sarda hot, allowing the flavors to meld together. Accompany it with a crusty bread to soak up the delicious broth.

Presentation advice

Present the Petrafennula alla Sarda in individual bowls, with the fregula pasta forming a bed for the tender lamb. Garnish with a sprig of fresh rosemary for an elegant touch.