Fregola Sarda with Peas, Pea Vines, Balsamic and Pecorino Romano
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WINE PAIRING | |
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| Vermontino | ||
Fregola sarda is a toasted, extra-chewy Italian version of couscous. It’s used a lot in soups, but also makes a nice salad. Here we’ve paired it with summer flavors of pea vines, mint, and asparagus.
INGREDIENTS
- 8oz Asparagus, ends removed
- ¼ cup finely diced Shallot
- 2 tbsp Olive Oil
- 3 cups Large Fregola Sarda (could substitute other sizes & reduce cooking time)
- 2 Garlic Cloves, minced
- 4 cups Pea Vines, cut into bite-sized pieces
- 1 tsp Lemon Zest
- 1 tsp chopped Fresh Thyme Leaves
- 1 tbsp minced Fresh Mint Leaves
- 4oz Pecorino Romano Cheese, finely grated (ideally microplaned)
- 5 tbsp Olive Oil
- 2 tbsp Vigna Oro Balsamic Vinegar
- 2 tbsp White Wine
- 1 tbsp Lemon Juice
- ¼ tsp Black Truffle Salt
- Salt
- Ground Black Pepper
- Fine Extra Virgin Olive Oil (we used First Day Arbequina Olive Oil)
DIRECTIONS
1
Bring a large pot of salted water to a boil.
2
Cut the asparagus on the bias into short, bite-sized lengths.
3
Pour the fregola sarda into the boiling water and cook it for 15-17 minutes, until the pieces are tender, but still toothsome. Strain them out of the water.
4
Pour 2 tbsp of the olive oil into a wide pan or skillet over medium heat. Add the diced shallot & a pinch of salt. Cook for 2-3 minutes.
5
Add the asparagus, garlic and a generous amount of black pepper. Cook for 1 minute, stirring occasionally.
6
Add the chopped pea vines, lemon zest, and thyme. Continue to cook, stirring occasionally.
7
When the pea vines have wilted, remove the pan from the heat.
8
Add the cooked fregola sarda to the pan. Stir in the remaining three tablespoons of olive oil, balsamic, white wine & mint.
9
Return the pan to the stove & cook over medium heat until the wine has evaporated.
10
Remove the pan from the heat and add the lemon juice, truffle salt & cheese. When the cheese has melted, add additional salt & pepper to taste.
11
Serve drizzled with the fine olive oil and a little bit more balsamic vinegar.
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