Text 30908, 85 rader
Skriven 2012-11-09 22:44:00 av JIM WELLER (1:123/140)
Ärende: trendy
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I can't believe that conservative old me is ahead of the curve but
I've been drinking and talking up white dog now for a couple of
years and it is just now the newest darling on all the boozy food
blogs. Who'd of thunk that I would be trendy cool. [g]


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     Title: About Fregula (Fregola)
Categories: Italian, Pasta, Info
  Servings: 4

    Semolina dough

Fregula is a type of pasta from Sardinia. It is similar to Israeli
couscous. Fregula comes in varying sizes, but typically consists of
semolina dough that has been rolled into balls 2-3 mm in diameter
and toasted in an oven.

A typical preparation of fregula is to simmer it in a tomato-based
sauce with clams.

  From: Wikipedia

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     Title: Late-Summer Roasted Tomato Soup With Fregola And Kale
Categories: Italian, Soups, Pasta
  Servings: 4

     12    Roma tomatoes, cored and cut
    in half lengthwise
    Extra-virgin olive oil, as
    needed
    Salt to taste
      2 c  fregola (sub Israeli cous
    cous, farro or another
    grain)
     12    cloves garlic, sliced
      6    sprigs rosemary
      6    leaves fresh sage
      1 bn kale

Preheat the oven to 400 degrees Fahrenheit.

Arrange the tomatoes skin-side down on a baking sheet and drizzle
evenly with olive oil (leave plenty of room to allow them to
caramelize). Season generously with salt and roast until
concentrated and charring a little on the edges, about 30 minutes.

Meanwhile, boil the fregola (or substitute) in salted water until al
dente, then drain and toss with a little more oil to keep it from
sticking.

In the bottom of a large heavy soup pot, heat 3 tablespoons of olive
oil over medium heat until shimming. Add the garlic and cook until
golden, about 3 minutes, then add the rosemary and sage (they will
sizzle) and cook until fragrant, about a minute longer. Stir in the
roasted tomatoes along with 4 cups of water and bring to a simmer.

Add the kale and season to taste with salt. Simmer until the kale is
tender, about 10 minutes, then add the cooked fregola. Ladle into
bowls, sprinkle with sea salt, and serve with a drizzle of olive
oil.

Recipe from: The Saltie cookbook
Source :Saltie Sandwich Shop
Posted by: Blake Royer
From: Serious Eats

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YK Jim


... I may not be indispensable but I am certainly somewhat useful.

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