fregola

A Simple Recipe for Chicken Noodle Soup

chicken stock

onions

carrots

celery

chicken

kosher salt and freshly cracked black pepper,

parsley

bread

In a 4-quart pot, combine the stock, onions, carrots, celery, and chicken. Bring to a simmer. Taste. Add salt and pepper to taste. Don&#8217;t be shy with the salt — the broth should be well seasoned.

Adjust heat so the stock is simmering very gently. Simmer soup for 20 to 30 minutes or until the carrots are knife tender. Stir in the parsley. Taste again. Add salt or pepper to taste.

Meanwhile, fill a separate large pot with water, and bring to a simmer. Add 1 tablespoon kosher salt. Boil pasta till al dente. Drain.

When ready to serve, place cooked pasta in soup bowls. Ladle the soup over top. Serve with more pepper and crusty bread on the side.

Store leftover soup and cooked pasta separately — the pasta gets too mushy when stored together.

Fregola, a small, toasted Sardinian pasta, is classic with clams, and cockles make a great sub for Italy’s tiny vongole veraci.

Lemony Fregola with Cockles and Herbs

kosher salt,

Meyer lemon

olive oil,

garlic cloves, thinly sliced

dry white wine

cockles, Manila clams,

unsalted butter,

basil leaves

chives

red pepper flakes (for serving)

Bon Appétit

If using rhubarb, dissolve ¼ tsp. salt in 1 cup warm water in a small bowl. Add rhubarb and let soak 5 minutes (doing this will mellow the rhubarb’s acidity). Drain and pat dry. Place in a small bowl with chopped lemon and toss to combine. Let sit until ready to serve pasta.

Cook fregola in a large pot of boiling lightly salted water, stirring occasionally, until very al dente, 6–8 minutes. Drain, reserving 1 cup pasta cooking liquid.

Meanwhile, heat ¼ cup oil in a large skillet over medium. Cook garlic, swirling around in pan often, until just golden, about 1 minute. Add wine; bring to a boil. Reduce heat and simmer until reduced by half, about 3 minutes. Add cockles, cover skillet, and cook until they open, about 4 minutes. Transfer cockles to a bowl, discarding any that don’t open.

Add fregola, ½ cup pasta cooking liquid, and butter to skillet. Cook, tossing often, until fregola is tender and sauce is slightly thickened, about 3 minutes. Mix in basil, chives, and parsley and cook until basil has just wilted, about 20 seconds. Return cockles to pot and cook until warmed through.

Divide fregola and cockles among bowls. Drizzle with oil; top with rhubarb-lemon mixture (or just chopped lemon if not using rhubarb) and red pepper flakes.

Even if you aren&#039;t a fan of pasta salad, this hearty lunch bowl with plenty of veggies will change your mind.

Sardinian Pasta Salad

shallots

extra virgin olive oil

vegetable oil

apple cider vinegar

Dijon mustard

salt

Kosher salt

green beans,

fregola (or Israeli couscous)

½ cup frozen shelled edamame, (thawed)

cherry tomatoes, (quartered)

tarragon leaves, (chopped)

basil leaves, (chopped)

fresh burrata, (2 whole balls cut in half)

Flake salt, (such as Maldon)

For the dressing, place the shallots, olive oil, and vegetable oil in a small saucepan over low heat. Cook the shallots gently for 25 minutes, or until they are completely soft all the way through. Remove from the heat and allow them to cool to room temperature.

Place the softened shallots, ½ cup of the oil, the vinegar, mustard, and salt in a small food processor. Pulse until the shallots are finely chopped and the dressing is thick. Set aside.

To prepare the salad, bring a saucepan of salted water to a boil. Fill a bowl with water and ice, and set it aside. Add the green beans and wax beans to the boiling water and blanch until the color is bright and they are just losing their raw flavor, about 3 minutes. Drain and cool in the ice water.

Bring another saucepan of salted water to a boil. Add the fregola to the boiling water and cook for 8 to 10 minutes, or until it is cooked through. Drain well and place in a large bowl. Add 1/3 cup of the dressing to the bowl and toss to coat. Allow the fregola to cool slightly. Drain the beans and add to the fregola along with the edamame, cherry tomatoes, tarragon, basil, and ½ teaspoon kosher salt; toss gently to coat. Divide the salad among 4 plates and serve topped with a burrata half and sprinkled with flake salt.

Comforting and bursting with spices, this recipe is perfect for your next Middle Eastern-inspired feast.

Recipe by Shane Delia.

This recipe was brought to you by Ardmona.

Tomato-braised lamb kefta with chickpeas and fregola

(150 grams) dried chickpeas

fregola (Sardinian pasta – from delis)

tbs extra virgin olive oil

onions, finely chopped

garlic cloves, sliced

cinnamon quills

tbs cumin

tsp Aleppo chilli flakes

Ardmona Diced Tomatoes

(750 milliliters) beef stock

pomegranate

(100 grams) pine nuts, toasted

flat-leaf parsley, to serve

Lemon

lamb mince

flat-leaf parsley, finely chopped

tbs coriander

garlic cloves, finely chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5476959032001&=domain=del

5348771529001-5476959032001

Fregola Sarda Pasta with Corn, Zucchini and Basil, sprinkled with pecorino. A fast and easy Italian-inspired meal that comes together in 30 minutes.

Fregola with Corn, Zucchini &amp; Basil 

Fregola pasta

olive oil

shallot,

zucchini

garlic cloves, rough chopped

chili flakes (or Aleppo chili flakes)

corn (2 cups,

pecorino cheese

lemon

ricotta

Cook fregola pasta in 8 cups water with 1 tablespoon salt according to directions on the package, cook until al dente and save a cup of hot pasta water.

In a large skillet, heat the oil over medium heat. Add the shallots and zucchini and season with salt, and saute until the zucchini is translucent about 8 minutes. Add the garlic, pepper and chili flakes and cook a few more minutes, until the garlic is fragrant. Add the corn, and continue sauteeing, until the corn is tender, but still a little snappy, about 5-6 minutes.

Add the cooked fregola pasta to the zucchini-corn mixture, drizzle with another tablespoon of olive oil, stir in the pecorino, basil and lemon zest. Add 1/4-1/2  cup pasta water to loosen, and more if you prefer it more &#8220;saucy&#8221;.

Taste, season with more salt, or chili flakes if you like. If it tastes bland, it needs salt.

Garnish with fresh basil and a sprinkling of pecorino.

For extra richness, stir in a little ricotta. See notes.

Made this for dinner this evening with the vegan cheesy sprinkle. So glad I did. Thank you for the suggestion, Sylvia. This is delicious.

I tried this dish today for breakfast and we quite enjoyed it. I had to substitute toasted Israeli couscous because I didn't have any fregola available. I used yellow summer squash and fresh corn, Alepo chili pepper and lovely fresh basil from my balcony garden. Its a quick easy dish to make.

This was quick, easy and delicious.  My carnivore Sweetie even gave it a ****.8 rating out of 5 - high praise.
Your recipes never disappoint, Sylvia.  Thank you.

It was delicious! I couldn't find any fergola or pearl couscous so I used gnocchi that I pan fried after cooking and it worked out great.

So simple yet soooo delicious! Hands down!

This was delicious! We were blown away by how quickly it came together and how wonderful the flavor combos were! Sadly, we're dairy free so we subbed the pecorino for a mix of nutritional yeast and vegan parmesan. While I'm sure the pecorino would have taken it to another level, it was still fabulous with this combo. We just made it three days ago and my boyfriend is already asking for it again! Definitely make this!

This was absolutely delicious, a meatless main meal, light and fully satisfying. What worked for me was the texture made up of small pieces and parts, also the light summer flavors that married seamlessly. I may add fresh peas next time, or may not mess with a good thing. This recipe is a keeper! Thank you once again Sylvia.

SO tasty!  Made this last week with toasted Israeli cous cous and it was a perfect summer evening dish. Will definitely make again.

This warming vegan Sardinian fregola (fregula) with chickpeas is a nutritious and delicious slightly spicy pasta soup recipe. Perfect Italian cold weather comfort food this Sardinian version of pasta e ceci is a one pot meal that&#39;s easy to make. Add spinach for more fiber or pancetta/guanciale for a non-vegetarian version.

Sardinian fregola with chickpeas (pasta e ceci)

300 g fregola (10-11 oz) (or Israeli couscous)

350 g chickpeas (12 oz)

onion

garlic

celery (finely chopped)

500 g tomato passata (17floz)

cherry tomatoes

extra virgin olive oil.

500 ml vegetable stock (16floz)

salt (to taste)

black pepper (to taste)

parsley (chopped)

½ fresh peperoncino (red chili pepper) (chopped (optional) or red chili flakes)

Put the dried chickpeas to soak in water overnight. In the morning, drain the chickpeas and cover with fresh water. Add salt and bring to a boil.  Lower the heat and simmer until ready about 1 hour depending on the size and age of the chickpeas. You can also cook the chickpeas in the pressure cooker for about 20 minutes. Once cooked drain the chickpeas.

If using dried chickpeas

Chop the peeled onion, peeled garlic and celery finely and sauté together in a pan with extra virgin olive oil and the chopped peperoncino for about 5-7 minutes.

Add the halved cherry tomatoes and cook for a couple of minutes till they start to soften. Add the tomato passata, season with salt and cook for 10 minutes.

Add a little stock and the fregola and cook for about 5 minutes, stirring to combine.

Cook everything together slowly for 15-20 minutes stirring all the time and adding the stock little by little. (The same way as making risotto).

Once the fregola is just about al dente, add the drained cooked chickpeas to the sauce. (or rinsed canned chickpeas). Cook until the chickpeas are heated through.  Sprinkle with chopped fresh parsley.

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