11 fregula sarda Recipes

fat-free , less-sodium chicken broth, water, olive oil, wild mushrooms, chopped shallots, uncooked fregula, kosher salt, dry white wine, chopped fresh chives, goat cheese, abbamele, divided, chopped walnuts, toasted

split green gram dal, potatoes, fresh ginger, big green chilies, red chili powder, black pepper, salt, oil, to deep fry

tomatoes, halved, garlic cloves, unpeeled, sugar, dried oregano, salt and freshly ground black pepper, extra-virgin olive oil, divided, fregola sarda pasta, pine nuts, fresh basil, freshly grated parmesan cheese, black olives, pitted and coarsely chopped, goat cheese, crumbled, fresh oregano, for garnish (optional)

leeks, sea salt, chicken stock, water, extra virgin olive oil, fresh sausage (i use turkey sausage), red pepper flakes (optional), dry white wine, pasta (fregula sarda), freshly grated parmigiano-reggiano cheese (to taste), minced flat leaf parsley, lots fresh ground black pepper , to taste

extra virgin olive oil, red onion, thinly sliced, garlic, thinly sliced, prosciutto, cut into 1/8-inch dice, tiny clams , cockles or manilas, scrubbed and rinsed, dry white wine, chicken stock, saffron, basic tomato sauce , recipe follows, hot chili flakes, dried fregula , small pasta, italian parsley, leaves removed but whole

beef stock, olive oil, onion, finely diced, ground pork, minced beef, arborio rice, red wine, passata, saffron strand, butter, pecorino cheese, grated

thick french bread or 4 slices italian bread, olive oil, garlic, halved, low sodium vegetable broth or 4 cups low sodium chicken broth, eggs, grated romano cheese, parsley, minced, mozzarella cheese, in 1/2 inch dice, black pepper

fregola sarda, chopped onion, olive oil, ripe plum tomatoes, chopped, chicken broth or 4 1/4 cups vegetable broth, heated, lemon , juice of, grated lemon zest, asparagus , cut into 1 inch pieces, fresh arugula, washed, dried, and chopped, salt & pepper, to taste, red pepper flakes , to taste, freshly shaved parmesan cheese, to serve

beef or veal stock, eggs, grated pecorino cheese, freshly ground black pepper, mozzarella cheese, chopped fresh parsley leaves, carta musica bread (sardinian parchment bread), recipe follows, recipe adapted from the food of southern italy , by carlo middione, published by william morrow, 1987, all-purpose flour, semolina, plus extra for dusting, salt, warm water