Fregola with zucchini
Fregola with zucchini is an excellent first course, a dish rich in flavors, "green-friendly", made with the typical and traditional pasta of Sardinia. I chose to season with ricotta, extra virgin olive oil, mint and a drizzle of olive oil.
Very smart the choice to deceive the eye by choosing only one ingredient for this dish: zucchini! One part blended and reduced to cream and the other air fried and used as a topping.
You can definitely decide to go gluten-free and skip the fregola with arborio rice or the gluten-free short pasta! Very easy and guilt free!
Recommended items for this recipe:
- 200 g fregola (precooked)
- 1/2 1 onion
- 2 1 zucchini
- 1/3 cup water
- 2 tbsp evoo
- salt&pepper (to taste)
Cut the onion and zucchini roughly, add to a pan and fry for a few minutes
Add a little water to prevent them from sticking to the pan and cover with a lid. Cook for a further 20 minutes until soft
In the meantime, cut another half zucchini into thin slices and fry them until crispy (I cooked them in the air fryer) and set them aside
Blend the zucchini with an immersion blender, add salt, mint, extra virgin olive oil and a little cooking water until smooth
In a pan, add a drizzle of extra virgin olive oil and toast the fregola for a few minutes.
Deglaze with hot water or hot broth. Cook for 5 minutes, adding water if necessary.
Add the zucchini cream and finish cooking for another 5 minutes.
Add Parmigiano Reggiano and stir until it thickens.
Serve hot with the fried zucchini, mint and a drizzle of extra virgin olive oil.
If you like, add a few flakes of ricotta for decoration
You can store in the refrigerator in an airtight container for a maximum of 1/2 days.
