FREGOLA SOUP RECIPES

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SPRING HERBS SOUP WITH FREGOLA AND PANCETTA RECIPE | FOOD ...



Spring Herbs Soup with Fregola and Pancetta Recipe | Food ... image

Inspired by s’erbuzzu, a classic Sardinian soup packed with more than a dozen varieties of herbs and spring greens, this recipe delivers big flavor with fresh parsley, tarragon, and chives. White beans, crispy bits of pancetta, and fregola sarda, tiny balls of dried semolina pasta, add heft; orzo or Israeli couscous are delicious substitutes. Stirring in a handful of tarragon, parsley, and chives just before serving this soup preserves the color and flavor of the delicate herbs.

Provided by Justin Chapple

Categories     Soup

Total Time 45 minutes

Number Of Ingredients 17

3 tablespoons extra-virgin olive oil 
4 ounces pancetta, finely diced
1 medium-size yellow onion, finely chopped (about 2 cups) 
½ teaspoon kosher salt, plus more to taste 
½ teaspoon black pepper, plus more to taste 
½ cup (4 ounce) dry white wine 
1?¼ cups uncooked fregola sarda, orzo, or Israeli couscous 
3 tablespoons finely chopped fresh flat-leaf parsley stems plus 1 1/2 cups finely chopped parsley leaves, divided 
2 large garlic cloves, thinly sliced 
1 teaspoon fennel seeds 
½ teaspoon crushed red pepper  
8 cups lower-sodium chicken broth 
1 (15-ounce) can cannellini beans, drained and rinsed 
½ cup finely chopped fresh chives
¼ cup finely chopped fresh tarragon 
Finely grated pecorino Romano cheese, for garnish 
Lemon wedges, for serving 

Steps:

  • Heat oil in a medium Dutch oven over medium. Add pancetta; cook, stirring occasionally, until fat is rendered, 4 to 6 minutes. Add onion, salt, and black pepper; cook, stirring occasionally, until softened, 8 to 12 minutes. Add wine; cook, stirring occasionally, until liquid has almost completely reduced, 4 to 5 minutes. Add fregola, parsley stems, garlic, fennel seeds, and crushed red pepper; cook, stirring constantly, until fragrant, 2 to 4 minutes. Add broth; bring to a boil over medium-high. Reduce heat to medium-low; cook, stirring occasionally, until fregola is al dente, 14 to 16 minutes (8 to 10 minutes for orzo or couscous).
  • Reduce heat to low. Stir in cannellini beans; cook until heated through, about 2 minutes. Remove from heat. Stir in chives, tarragon, and parsley leaves. Season with salt and black pepper to taste. Garnish with pecorino Romano, and serve with lemon wedges.

FREGOLA WITH CORN RECIPE - NYT COOKING



Fregola With Corn Recipe - NYT Cooking image

Provided by Elaine Louie

Total Time 30 minutes

Yield 2 servings

Number Of Ingredients 8

Salt
8 ounces fregola
1 tablespoon butter
1 1/2 cups sweet corn kernels or frozen peas
1 cup sliced scallions
1 cup hot vegetable stock
3 tablespoons grated Parmigiano-Reggiano or Grana Padano cheese, or as needed
Pepper.

Steps:

  • In a medium pot, bring lightly salted water to a boil. Add fregola and cook until tender yet springy and chewy, 12 to 14 minutes. Drain, rinse under cool water, and drain again.
  • Place a sauté pan over medium-high heat, and add butter, corn or peas, scallions, and vegetable stock. Cook at a lively simmer, stirring occasionally, until the corn or peas are cooked and the broth is reduced by about half, about 3 minutes.
  • Remove from heat, and add fregola and Parmigiano-Reggiano or Grana Padano. The mixture should be gooey like macaroni and cheese. Season with salt and pepper to taste. If desired, serve with a green salad.

Nutrition Facts : @context http//schema.org, Calories 719, UnsaturatedFatContent 5 grams, CarbohydrateContent 120 grams, FatContent 14 grams, FiberContent 10 grams, ProteinContent 27 grams, SaturatedFatContent 7 grams, SodiumContent 959 milligrams, SugarContent 5 grams, TransFatContent 0 grams

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