~ Fregola Sarda, Asparagus, Lemon, Pecorino
If you have never tried Fregola Sarda, then you should. Fregola (also known as fregula) is a semolina pasta hailing from Sardinia, Italy. It’s quite similar to pearl couscous which is made of wheat. It consists of tiny rolled balls which have been sun-dried then toasted, lending a satisfying and unique nutty flavor and mottled texture. Fregola is delicious on its own, served simply with olive oil, sea salt and a dusting of cheese, in soups, or combined with vegetables and fresh herbs as a side dish or light meal.
~
Fregola with Asparagus and Lemon
Serves 6
1/2 pound thin asparagus
Salt
8 cups chicken stock
1 pound fregola
Extra-virgin olive oil
1 large shallot, finely chopped
1 garlic clove, minced
1/4 teaspoon red chili flakes
2-3 teaspoons finely grated lemon zest
1/4 cup grated Pecorino cheese, plus extra for garnish
1 teaspoon freshly ground black pepper
Bring a large pot of salted water to a boil. Add asparagus and blanch until bright green and crisp-tender, no more than 1 minute. Drain and refresh under cold water. Slice the asparagus stalks 1/4 inch thick, leaving 1 1/2 inches of the tips in tact. Reserve a few of the tips for garnish.
Bring the stock to a boil in another large pot. Add fregola. Cook until al dente, about 15 minutes or per manufacturer’s instructions; drain.
While the fregola are cooking, heat 1 tablespoon olive oil in a small skillet over medium heat. Add shallot, garlic and red pepper flakes. Saute until shallot begins to soften but isn’t limp, 1-2 minutes. Add fregola and toss to combine. If the fregola are too sticky, add another tablespoon of olive oil. Remove from heat. Stir in asparagus, lemon zest, 1/4 cup cheese, 1 teaspoon salt and black pepper. Serve warm, garnished with reserved asparagus tips and extra cheese.
If you like this, you might enjoy these recipes from TasteFood:
Lemon Risotto with Mint
Farrotto with Shiitake Mushrooms and Beets
Kale, Bulgur and Carrot Salad
or these recipes from the food blogs:
Fregola Sarda with Zucchini and Pinenuts from Chocolate and Zucchini
Fregola Soup with Spinach and Chickpeas from Citron and Vanille
This recipe was entered in “Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.”
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That sounds fantastic! I love the recipe and the photo. Now I want to cook Italian tonight and have something else planned. Oh well. I will survive.
I know how that feels!
What an interesting ingredient. I’ve read about Fregola before but never tried them. You have inspired me to seek them out.
Never tried it but now I’m certain to make some. We live close to Little Italy so I will search there. So eager to cook now that vacation is over!
Hope you had a wonderful vacation, Liz.
Interesting! Hadn’t heard of this pasta type but look forward to tracking some down soon. Thanks for a consistently wonderful blog!
You’re welcome. Thanks so much for your comment!
This is interesting! I’ve never heard of fregola, but your preparation looks delicious. Can’t wait to try this!
Oh yes! We enjoyed this last summer when we vacationed in Sardinia!
Now we’re getting ready for a more local vacation on Cape Cod. Kind of off the topic, but your post got me thinking about how great vacations are for discovering new foods
I agree!
I have to try and find the fregola! They sound like I would love them – a nutty texture in a pasta. Oh I think I would be in heaven with a little olive oil and lemon and some good cheese sprinkled over the top. Yum!
Thanks Lynda for information on Fregola. I never knew about
this kind of pasta. I love pasta, cant wait to try it.
ooo interesting – i’ve seen this pasta before but now i know it’s name –fregola! thanks for sharing.
I used to own a pasta manufacturing company, but I don’t know this pasta. You stumped me. Where in Marin can I buy it?
Rick: You can find it in the rice/grains section of Woodlands or pasta section in WF. Thanks for commenting! – Lynda
I love fregola sarda, the first time I cooked it I messed it up by overcooking, but the second time was perfect.
not easy to find where I live, but I also keep an eye open for it…
I am sorry to say I have never heard of Fregola. So sad because this looks amazingly delicious. I am hoping I can find it around here. And, the combination of zest and chili flakes. Thanks for posting this!
Looks si tasty and very original. I love the flavor combination of asparagus and lemon. I’ve never seen fregola at my local market (but have cooked Israeli couscous). At first, I thought it was a sago pearl salad
I’ve never tried it but I will look for it now!! I love this kind of dish… so healthy, flavorful, and colorful!
I have NEVER cooked fregola, but am a huge fan of Israeli couscous so I know I’ll just love it. Garlic, lemon and asparagus? Yes, please.
I have never tried Fregola, but now must! Cookin’ Canuck and I would love if you linked up this recipe & any 2 other side dishes in this weeks Get Grillin’ event posted on both of our blogs.
I have never tried fregola but you are inspiring me to seek some out. This looks wonderful.
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This is a wonderful pasta. Not always easy to locate which is why West of Italy now carries it. Check out our website and watch for the addition of this fabulous versitile pasta. http://www.westofitaly.com
Ciao,
Michelle
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