Fregola Recipes Giada Food

FREGOLA SALAD WITH FRESH CITRUS AND RED ONION

Steps:

• For the orange oil:
• Combine the olive oil and the orange zest in a small bowl and set aside.
• For the salad:
• Bring the large saucepan of chicken broth to a boil over high heat. Add the fregola pasta and cook until tender but still firm to the bite, stirring occasionally, about 10 to 12 minutes. Drain pasta onto a large baking sheet. Spread to a single layer and let cool for 10 minutes.
• Meanwhile, using a small knife cut the skin off the orange and grapefruit. Over a large bowl, cut out the segments of the citrus flesh and catch the juices. Add the onion, mint, basil, fennel seeds, salt, pepper, and cooled fregola pasta.
• Add the reserved orange oil to the pasta. Toss all the ingredients together and serve.

TRE FAGIOLI WITH FREGOLA

Steps:

• For the dressing: Place the shallots, olive oil and vegetable oil in a small saucepan over low heat. Cook the shallots gently, at barely a bubble, until completely soft, 15 minutes. Remove from the heat and let cool to room temperature.
• To a food processor, add the cooked shallots and oil, and the cider vinegar, iced tea, mustard, honey and salt. Pulse until the shallots are finely chopped and the dressing is thick. Set aside.
• For the salad: Bring a medium pot of salted water to a boil over medium-high heat. Add the fregola and cook for 8 minutes or until cooked through. Drain well, then place in a large bowl. While the fregola is still warm, add the dressing and toss to coat. Allow the fregola to cool slightly before adding the green beans, wax beans, edamame, cherry tomatoes, basil and salt; toss gently to coat.
• Divide the salad between 8 plates. Top each with a burrata quarter and serve.

HERBED FREGOLA

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.

FREGOLA SALAD WITH BROCCOLI AND CIPOLLINI ONIONS

Steps:

• For the salad: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and place in a large serving bowl. In a medium saucepan, heat the oil over medium-high heat. Add the onions and season with a pinch of salt and pepper. Cook, stirring occasionally until golden and tender, about 10 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the broccoli and saute for 1 minute. Add the water and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cover the pan and cook until the broccoli is tender, about 4 minutes. Add the beans and cook for 1 minute until warmed through. Transfer the onion mixture to the serving bowl. Add the Parmesan cheese and toss with the fregola.
• For the dressing: In a small bowl, combine the lemon zest, lemon juice, olive oil, honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisk until smooth. Stir in the chives.
• Pour the dressing over the fregola and toss well until coated. Season with the remaining 3 teaspoons of salt and 1 teaspoon pepper and serve.

FREGOLA WITH ASPARAGUS, TOMATOES AND ARUGULA

Steps:

• In a heavy saucepan, heat the olive oil and once it is hot add the chopped onion.
• Cook the onion until it is translucent and then add the fregola.
• Stir to coat in the oil mixture and then add the chopped tomatoes.
• Cook a minute or two until the tomatoes begin to break down.
• Slowly begin to add a cup of hot broth and stir.
• Keeping the heat at a simmer, keep adding the broth slowly one cup at a time until each cup is almost absorbed.
• For Vegetarian use the vegetable broth and not the chicken broth.