Ingredients with Measurements:
- 500g fregola pasta
- 50g bottarga di muggine (salted and dried mullet roe)
- 1/2 cup extra virgin olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup white wine
- 4 cups vegetable broth
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large pot
- Skillet
- Grater
Step-by-step instructions:
1. In a large pot, bring salted water to a boil and cook fregola pasta according to package instructions until al dente. Drain and set aside.
2. In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic and sauté until translucent.
3. Add white wine to the skillet and let it simmer until reduced by half.
4. Add vegetable broth to the skillet and bring to a boil.
5. Grate the bottarga di muggine and add it to the skillet. Stir until the bottarga dissolves into the broth.
6. Add the cooked fregola pasta to the skillet and stir until the pasta is coated with the sauce.
7. Season with salt and pepper to taste.
8. Serve hot and garnish with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Skillet: Medium heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 550
Fat: 25g
Carbohydrates: 65g
Protein: 15g
Sodium: 900mg
Substitutions for ingredients:
- Fregola pasta can be substituted with Israeli couscous or orzo pasta.
- Bottarga di muggine can be substituted with grated Parmesan cheese.
Variations:
- Add chopped tomatoes to the skillet for a more flavorful sauce.
- Add cooked shrimp or scallops to the skillet for a seafood twist.
Tips and tricks:
- Use a microplane grater to grate the bottarga di muggine for a finer texture.
- Reserve some pasta water to add to the skillet if the sauce is too thick.
- Toast the fregola pasta in a dry skillet before cooking for a nuttier flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a skillet over medium heat with a splash of vegetable broth or water until heated through.
Presentation ideas:
Serve in individual bowls and garnish with chopped parsley.
Garnishes:
Fresh parsley, chopped
Pairings:
- A crisp white wine such as Pinot Grigio or Sauvignon Blanc.
- A side salad with mixed greens and a lemon vinaigrette.
Suggested side dishes:
- Grilled vegetables such as zucchini, eggplant, and bell peppers.
- Garlic bread or focaccia.
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes to reduce.
- If the sauce is too thick, add more vegetable broth or pasta water to thin it out.
Food safety advice:
- Make sure to cook the fregola pasta until al dente to avoid overcooking.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Fregola pasta is a traditional Sardinian pasta made from semolina flour and water. Bottarga di muggine is a delicacy in Mediterranean cuisine and is made from the salted and dried roe of the grey mullet fish.
Flavor profiles:
This dish is savory and briny with a nutty flavor from the fregola pasta.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Italian