Fregola With Potatoes & Celery

Fregola is a Sardinia pasta that is toasted with a nutty flavor. Lardo is a type of salume (Italian charcuterie) made by curing strips of fatback with rosemary and other herbs and spices. From SFGATE.com ZWT7

• Ready In: 1 hr
• Serves: 4

Ingredients

• 2  ounces pancetta, minced (recipe calls for 2 ounces of lardo or the pancetta)
• 1 -2  tablespoon extra virgin olive oil
• 1  small onion, minced
• 2  celery ribs, thinly sliced
• 1  large garlic clove, minced
• 2  tablespoons  minced Italian parsley
• 1  quart water
•  salt and pepper, to taste
• 3⁄4 cup  fregola pasta

Directions

1. Put lardo or pancetta and olive oil in a pot. If using pancetta use 2 tablespoon of olive oil.
2. Cook over low heat until the fat is render out and meat is crisp.
3. Add onion, celery, garlic and parsley. Cook for 15 minutes until soft.
4. Add water and potatoes, bring to a gently simmer, add salt and pepper . Cook potatoes until tender, about 20 minutes.
5. Add fregola pasta, partkt cover and simmer for 15 minutes or until fregola is tender.
6. Taste and adjust seasonings.