Description
Discover the rich, nutty flavor of fregola pasta! Learn how to cook and serve this versatile Sardinian pasta in soups, salads, and more.
Ingredients
Scale
Ingredients List
- Main Ingredients:
- 1 cup fregola pasta
- 4 cups chicken or vegetable broth (for cooking the fregola)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine (optional, for deglazing)
- 1/2 cup grated Pecorino Romano cheese (for garnish)
- Salt and pepper to taste
Instructions
- Toast the Fregola (if not pre-toasted): If your fregola is not already toasted, begin by heating a dry skillet over medium heat. Add the fregola and toast, stirring constantly, until it turns golden brown and fragrant. This should take about 5 minutes. Remove the fregola from the skillet and set it aside.
- Cook the Fregola: In a large pot, bring the chicken or vegetable broth to a boil. Once boiling, add the toasted fregola and reduce the heat to a simmer. Cook the fregola for 10-12 minutes, or until it is al dente. Drain the fregola, reserving a small amount of the cooking liquid if needed, and set aside.
- Prepare the Sauce: While the fregola is cooking, heat the olive oil in a skillet or saucepan over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Deglaze with Wine (optional): If using, pour the white wine into the skillet with the onion and garlic mixture. Stir to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to cook off slightly, about 2 minutes.
- Combine the Fregola with the Sauce: Add the cooked fregola to the skillet with the onion and garlic mixture. Stir to combine, adding a bit of the reserved cooking liquid if the mixture appears dry. Cook for another 2-3 minutes to allow the flavors to meld.
- Add Optional Ingredients: If you’re using additional ingredients such as seafood, vegetables, or fresh herbs, stir them in at this stage. Cook until they are heated through and well combined with the fregola.
- Season and Serve: Season the fregola with salt and pepper to taste. Serve hot, garnished with grated Pecorino Romano cheese and additional fresh herbs if desired.
Notes
- Experiment with Flavors: Fregola pasta is highly versatile and can be paired with a wide range of flavors. Don’t hesitate to experiment with different ingredients, such as roasted vegetables, citrus zest, or fresh herbs. Adding a splash of white wine or a touch of lemon juice can brighten up the dish, while a dash of red pepper flakes can introduce a subtle heat.
- Make it a One-Pot Meal: Fregola can be cooked directly in soups and stews, allowing it to absorb all the delicious flavors. To make a one-pot meal, start by cooking your aromatics and proteins, then add broth and fregola, simmering until the pasta is tender. This method not only saves time but also results in a dish with deep, well-integrated flavors.
- Serving Suggestions: Fregola is best enjoyed fresh and hot, but it can also be served at room temperature in salads. Garnish with freshly grated cheese, a drizzle of olive oil, or a sprinkling of fresh herbs for added flavor and visual appeal.