About a year ago i discovered an interesting pasta called
fregola. I generally stay clear of pasta, but these were so small and interesting... like tiny beads, similar to Israeli couscous. Originally i had it in a salad which i enjoyed, but outta sight - outta mind. Until i came across this little delight at Bay Cities. I bought a package and then looked online to see what others have made with it. It looks like the most popular additions are corn or peas... i guess anything small so that you don't lose the little fregolas in a dish with large ingredients. I decided fresh corn right off the cob, and a lot of scallions would do the trick, but then a little truffle oil never hurt anything, so...
Ingredients --
- 1 pound of Fregola
- 4 ears of corn
- 2 cups of freshly chopped green onions
- 1/4 cup of grated reggiano parmesan
- extra virgin olive oil
- a tad of truffle oil
- salt
- pepper
Boil the fregola in water with a lot of salt, or as the package instructs.
Meantime, shave the corn off the cobs, and chop the green onions.
Add all 3 ingredients to a large pan with enough olive oil to coat the bottom of the pan, and a dash of truffle oil. Unfortunately, this is all done by "eye" so i can't say how much to use.
Add the parmesan stirring frequently. After about 10-15 minutes, add salt and pepper to taste and stir until the aroma tells you
"finito! Time to eat". This dish can be served either hot or cold.
Buon appetito!