Prep 20 mins
Cook 35 mins
This was a dish that my friend, Judy, prepared for me after her latest trip to Italy. We then "googled" it so that we could use the correct amounts for the ingredients. Posted in May 23, 2007 newsletter of italianfoodforever.com. "Fregola is an ancient form of pasta made from semolina, a staple of the Sardinian kitchen since it was imported from North Africa. This recipe is prepared in the same manner you would use to make risotto." A creamy, delicious dish. You can buy Fregola di Sarda can be purchased at Cybercucina.
- 1 1⁄2 cups fregola sarda
- 1⁄2 cup finely chopped onion
- 2 tablespoons olive oil
- 5 ripe plum tomatoes, chopped
- 4 1⁄4 cups chicken broth or 4 1⁄4 cups vegetable broth, heated
- 1 lemon, juice of
- 1 tablespoon grated lemon zest
- 1 1⁄2 cups asparagus, cut into 1 inch pieces
- 2 cups fresh arugula, washed, dried, and chopped
- salt & pepper, to taste
- 1 dash red pepper flakes, to taste
- freshly shaved parmesan cheese, to serve
- 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.