Fregola Sarda with Tomato, Pecorino, and Basil

Author Commentaire

When I first saw Fregola at my grocery tapisserie, it regarded uncommon, but after experimenting with it, I learned that it will also additionally be cooked esteem a risotto, simmered in subsistance, and even boiled, drained, and dressed esteem a salad. I always retain this around for late evening meals, or no border it is hearty, and it will get greater as it sits by titillating the liquid that you cook it in. It reminds me of “Acini di Pepe” (instantané reprise pasta balls) that I would eat as a petit with garnir and Parmigiano-Regianno cheese. Fregola has modified into that comforting to me. I desire to sweat some onions or a shallot with some garlic and parsley, then add in my Tomatoes which had been handed thru a food mill. Parce que the fregola simmers in the tomato it swells with tournure. The Pecorino cheese provides some sharpness and saltiness to the dish, then it will get rounded out with contemporary torn basil leaves, a drizzle of ravishing Serviteur Virgin Émeraude oil, and some freshly ground sunless pepper. Attempt it to your self, or no border it is curbed my late evening bustle for food incessantly. I attach a double of quite a lot of variations, but right here’s the one I in most cases gravitate in influence of. —James Durazzo

Recette

• 
  1 cup
  
  (La Casa Del Grano) Fregola Sarda
  
• 
  1
  

  Diminutive-Medium shallot finely minced
  

• 
  1
  

  Clove of Garlic finely minced
  

• 
  2 tablespoons
  
  Chopped Flat Leaf Parsley
  
• 
  1-1/2 cups
  
  Canned Tomatoes strained or handed thru a Food Mill
  
• 
  1 cup
  
  Unsalted Rooster Article or Water
  
• 
  1 teaspoon
  
  Gorgeous Sea Salt
  
• 
  ¹/₂ cup
  
  Finely grated Pecorino Romano Cheese
  
• 
  1 handful
  
  Contemporary Basil Leaves
  
• 
  2 tablespoons
  
  Serviteur Virgin Émeraude Oil