Best Fregola With Asparagus Tomatoes And Arugula Recipes

TUSCAN-STYLE ROASTED ASPARAGUS

Steps:

• Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. , Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon aest. Toss to combine.

HERBED FREGOLA

Steps:

• Bring a saucepan of salted water to a boil. Add 1 1/4 cups fregola and cook until tender, 8 to 10 minutes. Drain and transfer to a large bowl; add 2 tablespoons butter and the zest of 1/2 lemon and toss. Stir in 1/4 cup chopped dill and 2 tablespoons chopped chives; season with salt and pepper.

FREGULA WITH ASPARAGUS AND GORGONZOLA

Steps:

• Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add chopped shallot and cook, stirring, until golden. Add asparagus and continue stirring about 3 minutes more.
• Place chicken stock in a second saucepan and bring to a boil.
• Add fregula to saucepan with asparagus and cook, stirring constantly, about 2 minutes. Add wine and let cook until liquid has absorbed.
• Add boiling chicken stock to fregula and cook, stirring constantly, until liquid is fully absorbed, about 10 minutes. Stir in Gorgonzola until well combined, then stir in remaining 2 tablespoons olive oil; season with salt and pepper. Let mixture stand a few minutes before serving.

FREGOLA WITH ARTICHOKES, FETA, TOASTED ALMONDS AND HERBS

Steps:

• Put lemon juice and artichokes into a bowl of water. Discard the outer leaves of each artichoke. As you do so, and as you continue cleaning the artichokes, dip them into the lemon water. Trim away the dark skin from the base, and the bottom of the stem. Slice off the top third of each artichoke. Slice the artichokes in half lengthwise. Using a teaspoon or grapefruit spoon, scoop out the hairy chokes inside, pulling out any purple leaves. Cut the artichokes into 1/2-inch-wide pieces.
• Put the almonds in a saucepan over medium heat. Toss occasionally until golden. Transfer to a bowl.
• Add 6 cups water to the saucepan with 1/4 cup oil, 1 tablespoon salt, the garlic and red pepper flakes. Bring mixture to a boil. Add the artichokes; lower the heat, cover, and simmer until tender, 5 to 7 minutes. Remove artichokes with a slotted spoon to a large bowl.
• Bring the cooking water to a boil, add the fregola or couscous, lower heat and simmer until tender, 8 to 12 minutes; drain. Add the fregola or couscous, almonds, mint, dill, 1/4 teaspoon salt and the pepper to the bowl of artichokes. Sprinkle with cheese and drizzle with 2 tablespoons oil. Toss gently.

FREGOLA WITH ASPARAGUS, TOMATOES AND ARUGULA

Steps:

• In a heavy saucepan, heat the olive oil and once it is hot add the chopped onion.
• Cook the onion until it is translucent and then add the fregola.
• Stir to coat in the oil mixture and then add the chopped tomatoes.
• Cook a minute or two until the tomatoes begin to break down.
• Slowly begin to add a cup of hot broth and stir.
• Keeping the heat at a simmer, keep adding the broth slowly one cup at a time until each cup is almost absorbed.
• For Vegetarian use the vegetable broth and not the chicken broth.