Ingredients with Measurements:
- 2 cups fregola pasta
- 4 cups chicken or vegetable broth
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can diced tomatoes
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Colander
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic and sauté until translucent.
2. Add fregola pasta to the pot and stir to coat with the onion and garlic mixture.
3. Pour in the white wine and stir until it is absorbed by the pasta.
4. Add diced tomatoes and chicken or vegetable broth to the pot and bring to a boil.
5. Reduce heat to low and let the fregola simmer for 10-15 minutes, stirring occasionally, until the pasta is cooked through and the liquid has been absorbed.
6. Stir in grated Parmesan cheese and season with salt and pepper to taste.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 8g
Carbohydrates: 55g
Protein: 14g
Sodium: 800mg
Substitutions for ingredients:
- Fregola pasta can be substituted with Israeli couscous or orzo.
- Chicken or vegetable broth can be substituted with water and bouillon cubes.
- White wine can be substituted with chicken or vegetable broth.
Variations:
- Add cooked shrimp or chicken to the fregola for a protein boost.
- Add chopped fresh herbs like parsley or basil for extra flavor.
- Use canned or fresh diced tomatoes with different seasonings like Italian herbs or chili flakes for a different flavor profile.
Tips and tricks:
- Stir the fregola occasionally to prevent it from sticking to the pot.
- If the fregola is not cooked through and the liquid has been absorbed, add more broth or water and continue to simmer until the pasta is tender.
- Use a slotted spoon to serve the fregola to avoid excess liquid.
Storage instructions:
Store leftover fregola in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat fregola in a pot over medium heat, adding a splash of broth or water to loosen it up if necessary.
Presentation ideas:
Serve fregola in individual bowls with a sprinkle of grated Parmesan cheese and fresh herbs on top.
Garnishes:
Garnish with fresh herbs like parsley or basil, or a drizzle of olive oil.
Pairings:
Fregola pairs well with a side salad or roasted vegetables.
Suggested side dishes:
Serve fregola with a side of garlic bread or a simple green salad.
Troubleshooting advice:
If the fregola is too dry, add more broth or water and continue to simmer until the pasta is tender.
Food safety advice:
Make sure to cook the fregola pasta thoroughly to avoid any foodborne illnesses.
Food history:
Fregola is a traditional Sardinian pasta made from semolina flour and water. It is similar in shape to Israeli couscous and is often used in soups and stews.
Flavor profiles:
Fregola has a nutty and slightly chewy texture, and pairs well with tomato-based sauces and seafood.
Serving suggestions:
Serve fregola as a main dish or as a side dish with your favorite protein.
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Region: Sardinian