So, what is “fregola” anyway? We ended up with fregola at the Homestead when I was trying to track down couscous. The package said it was the same as couscous, but we have come to find out that they are, in fact, quite different.
Fregola and couscous are both tiny pasta balls that are made from wheat flour. Fregola is invariably made with semolina durum wheat, and is larger than couscous making it more toothsome. The biggest difference is fregola is toasted, giving it a distinctly nutty flavor.
This Lemon Fregola makes an excellent side salad, and serves 4.
Ingredients
1.5 cups dry fregola pasta
5-6 cups of water (for boiling the pasta)
1/2 t salt
2 T olive oil
1 onion, diced
2 zucchini, diced
6 garlic cloves, chopped
pinch chili flakes
2 cups corn
1/2 cup parmesan (for garnish)
15-20basilleaves,or1Tdriedbasil
zest and juice of one lemon
Cook fregola in boiling water with a pinch of salt until chewy. Reserve one cup of pasta water.
Char the corn to caramelize the natural sugars and bring out the crunchy sweet flavor of the corn when added at the end. Set aside to cool.
In a large skillet, heat oil over medium heat. Add onion and zucchini, sauteed with salt until zucchini is translucent, 8-10 minutes. Add garlic, pepper and chili flakes, cook a few more minutes until the aroma of toasted garlic fills the room. Add charred corn and saute for just a few more minutes, stirring frequently.
Remove from heat, and add cooked fregola, drizzle with olive oil, and toss with parmesan, basil and lemon zest and juice. For a more saucy consistency, add the reserved pasta water. Add more salt to taste, and garnish with more fresh grated parmesan and fresh basil before serving.
All these wonderful ingredients can be procured at the Homestead Market! OPEN Wednesday and Thursday 10 a.m. to 4:30 p.m., Friday to Sunday 10 a.m. to 6 p.m.
The Homestead’s Pay-What-You-Can Cafe is serving fresh every Friday to Sunday 11 a.n. to 4 p.m. Buon appetito!
