I decided to try both a salad and a side dish and I can tell you right now the side dish was far and away my favorite… it was fantastic. You can use up that zucchini you have left in your garden too. And it was just as good the next night- if you are lucky enough to have any left over. Chocolate & Zucchini posted this recipe in 2004- pure luck I found it... thank you, Clotilde, thank you! That's how good it is. This is comfort food personified. No kidding. On a rainy, stormy or snowy day I would love to cozy up with a big bowl of this. I've made it several times already; everyone loved it- and nobody knew what it was!
Cooking fregola is simple enough. I used 4 cups of chicken broth (you can use plain salted water too) and when it came to a boil, I added about 1 1/2 cups of fregola. I let it simmer for 12-15 minutes, stirring occasionally, until it was done, but still somewhat chewy. (It puffs up; add more broth if necessary) Drain the fregola and cover it to keep it warm.
I promise you, this is a fabulous recipe- addictive even. The recipe is quick, short and to the point. It's finding fregola that takes time!
Fregola Sarda with Zucchini and Pine Nuts
(Adapted from Chocolate and Zucchini, October 5th, 2004 post)
3 small and slender zucchini
2 cups cooked fregola sarda
2 handfuls of pinenuts, dry toasted
2 ounces parmesan cheese
herbes de provence
Wash and slice three zucchini very thin. Sauté in a bit of olive oil, with herbes de provence to taste and just enough salt to bring out the zucchini flavor. Add the fregola and pinenuts. Grate liberal amounts of parmesan on top and mix in. Serve warm. Serves 2 with leftovers for lunch.