Baked Fregola Casserole Food
HERBED FREGOLA
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Bring a saucepan of salted water to a boil. Add 1 1/4 cups fregola and cook until tender, 8 to 10 minutes. Drain and transfer to a large bowl; add 2 tablespoons butter and the zest of 1/2 lemon and toss. Stir in 1/4 cup chopped dill and 2 tablespoons chopped chives; season with salt and pepper.
BAKED FREGOLA CASSEROLE
This tasty and easy casserole is a wonderful way to enjoy homemade fregola and makes a great accompaniment to braised chicken or veal. If I have not convinced you to make your own, use packaged dried fregola, available at specialty stores or online. Commercial fregola is usually a bit larger than the homemade, so follow the package guidelines for cooking the pasta al dente.
Yield serves 6 as a ¿rst course or 8 as a side dish
Number Of Ingredients 10
Steps:
- Pour the olive oil into the skillet, and set it over medium-high heat. Stir in the onion, and cook, stirring occasionally, until it begins to soften, about 2 to 3 minutes. Scatter the diced pancetta in the pan, and let it cook and render its fat, stirring occasionally, until it starts to brown, 3 or 4 minutes.
- Drop in the cherry tomatoes and bay leaves, season with 1/2 teaspoon salt and peperoncino, and pour in 1/2 cup water. Cover the skillet, bring the water to a simmer, then set the cover slightly ajar and cook just until the water evaporates and the tomatoes pop open and release their juices, about 10 minutes. (If the pan dries before the tomatoes pop, add another 1/4 cup water.) Turn off the heat; remove and discard the bay leaves.
- Meanwhile, heat 4 quarts of water with 2 teaspoons salt to a rolling boil in the pasta pot. Stir in the fregola, and cook until al dente, about 8 minutes. Empty the pot into a colander or large strainer to catch the fregola. Spill them into the skillet, and stir the pasta, tomatoes, and pancetta together until thoroughly blended.
- Heat the oven to 400°, and brush the bottom and sides of the baking dish with olive oil. Pour all the sauced fregola into the dish, and spread in an even layer. Sprinkle the grated cheese over the top, and set the dish in the oven. Bake, uncovered, 20 to 25 minutes, until the top is golden brown and crisp on the edges.
- Serve piping hot. Spoon the fregola into warm bowls as an appetizer, or, to serve family-style, put the baking dish on the table.
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BAKED FREGOLA FROM LIDIA • GOURMET LIVING
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Servings 4Estimated Reading Time 3 minsCategory Pasta
- Pour the olive oil into a skillet, and set it over medium-high heat. Stir in the onion, and cook, stirring occasionally, until it begins to soften, about 2 to 3 minutes. Scatter the diced pancetta in the pan, and let it cook and render its fat, stirring occasionally until it starts to brown, 3 or 4 minutes. Drop in cherry tomatoes and bay leaves, season with the salt and peperoncino, and pour in 1/2 cup water.
- Cover the skillet, bring the water to a simmer, then set the cover slightly ajar and cook just until the water evaporates and the tomatoes pop open and release their juices, about 10 minutes. (If the pan dries before the tomatoes pop, add another 1/4 cup water.) Turn off the heat; remove and discard the bay leaves.
- Meanwhile, heat 4 quarts of water with 2 teaspoons salt to a rolling boil in a pasta pot. Stir in the fregola, and cook until al dente, about 8 minutes. Empty the pot into a colander or large strainer to catch the fregola. Spill them into the skillet, and stir the pasta, tomatoes, and pancetta together until thoroughly blended. Pick out and discard the bay leaves. Heat the oven to 400 degrees, and brush the bottom and sides of a baking dish with olive oil. Pour all the sauced fregola into the dish, and spread in an even layer. Sprinkle the grated cheese over the top, and set the dish in the oven.
- Bake, uncovered, 20 to 25 minutes, until the top is golden brown and crisp on the edges. Serve piping hot. Spoon the fregola into warm bowls as an appetizer, or, to serve family-style, put the baking dish on the table.
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