Braised Lamb Neck with Fregola Sarda - WILD GREENS & SARDINES
Braised Lamb Neck with Fregola Sarda - WILD GREENS & SARDINES
….getrocknet…. ….getoasted…. vermessen.. von links nach rechts Fregola Ulma…Fregola Sarda….Bulgur….Couscous…. ….verspeist….. ..in der Nac…
Fregola sarda con le arselle, also Fregola mit Venusmuscheln, ist ein traditionelles Pastagericht aus Sardinien.
Tonight’s meatloaf gets an Italian twist from two ingredients: sweet golden raisins and tomato sauce. We’re mixing both into the loaf, and spreading more sauce on top before baking. For a satisfying side, we’re tossing fregola sarda—a toasted semolina pasta—with seasonal cauliflower, which offers a similar toasty flavor. (Chefs, depending on what’s freshest near you, your cauliflower may be white, green, orange or purple.)
Dieser Beitrag enthält Werbung. Letztes Mal habe ich euch virtuell an einen Tisch im Hafen eines kleinen Örtchens an meinem Lieblingssee genommen. Richtig, wir saßen auf Kopfsteinpflaster mit wackeligen Stuhlbeinchen irgendwo am Gardasee. Es gab was Fischiges. Zwar nicht direkt mit Fisch aus dem Gardasee, es gab einen superleckeren Lachsburger mit Grillgemüse. Heute würde ich …
Wurzelgemüse-Eintopf mit Fregola Sarda und eine Antwort auf die Frage, ob denn Fremdgehen erlaubt ist
Kichererbsen-Grünkohl-Eintopf mit Fregola sarda
La fregola sarda con melanzane, primo piatto gustoso e facile da realizzare con pochi e semplici ingredienti
Heute geht der Kurs Richtung Sardinien (ital. Sardegna). Die zweitgrößte Insel des Mittelmeers ist nicht nur für Segler, Wassersportler und Bunte-Leser interessant. Auch kulinarisch gibt es einiges…
Tuscan-Spiced Chicken & Fregola Sarda with Warm Citrus Vinaigrette #fregolasardarezept Tuscan-Spiced Chicken & Fregola Sarda with Warm Citrus Vinaigrette
This collection rounds up all of our favorite staples that we love to always have in our pantry - rice, pasta, lentils, fregola sarda, polenta and risotto. These are all wonderful products that can be incorporated into a huge variety of dishes. French Green Lentils: Besides its high nutritional content, the versatility of this legume makes it an important basic ingredient in your kitchen. Lentils absorb strong seasonings, but are also good with basics such as salt, garlic and olive oil. Our lentils are imported from France and are the most prized of all of the lentil varieties. Green Lentils are perfect for cooking as they retain their shape. There is no need to pre-soak these lentils; just rinse in cold water and cook. Use them in a salad or in soups, stews, and casseroles. (17.6 oz) Instant Polenta: This amazing product simplifies the tradition of cooking polenta. Polenta is a side dish made from corn meal that is an excellent substitute for rice, potatoes, or pasta. It is particularly good alongside stews, grilled meat, cheese dishes, goulash, roasts, and any dish prepared with gravy or sauce. Cooks in three minutes! (17.6 oz.) Fregola Sarda: Also known as Sardinian couscous, this traditional Italian offering is at home in soups, salads and side dishes. It is a great substitute for Acini de Pepe. It can also be used to make a light risotto. (17.6 oz.) Le Specialita di Attilio Bronze Die Cut Pasta by Granoro: Large-sized bronze extruded Italian durum wheat semolina pasta shapes are perfect for sophisticated dishes with meat-based sauces. (17.6 oz.) Black Rice by Campanini: Black Venus Rice is a medium-grain rice with a dark black color, nutty, sweet taste and the aroma of freshly baked bread. It is a hybrid grain that combines Asian black rice with an Italian varietal for a unique texture and appearance. It absorbs its cooking liquid well, each grain remains consistent, and it is not sticky. (15 oz.) Risotto with Porcini Mushrooms by Riseria Campanini: Classic northern Italian dish made easy! This pre-seasoned mix is ready in just 20 minutes. All you need is mix, olive oil, 1 cup of white wine and water (or stock if you prefer). The warm earthy flavors of porcini mushrooms absorbs in creamy vialone nano rice. Simply finish with fresh Parmigiano Reggiano, Gorgonzola or a truffle pecorino and you have the perfect porcini mushroom risotto without all of the hassle. Please note that any item temporarily out of stock will be substituted with a similar item of equal value. (8.8 oz.)
Traditional Pasta Shape of Sardinia Like an Italian take on couscous, fregola (known as fregula in Sardinia) is coarsely textured balls of pasta that have been rolled by hand, dried and then toasted in a wood-burning oven for nutty, complex flavor. The dense, chewy pasta is excellent both hot and cold—serve up a steaming bowl of Bon Appétit Magazine's Fregola with Clams, toss warm fregola with a simple dressing of colatura and extra virgin olive oil or serve cold or at room temperature in a salad with tuna and grilled vegetables. About the Producer: In 1981, Nicolina Peduzzi decided to revive the pastificio (pasta factory) her father had started 50 years earlier in a small town in Abruzzo, Italy. More family members joined the business, which quickly grew into one of the most extensive artisanal pasta lines in Italy. Nicolina, the matriarch, remains the keeper of artisan core values, which she demonstrates personally at every incredible meal she cooks for the family. (And in fact, in the Peduzzi family, many important business decisions are made over a heaping dish of spaghetti!) It is these wonderful meals and moments shared at the family table that ensure that Rustichella d’Abruzzo will continue to maintain high levels of integrity, professionalism and passion for quality. Featured in these recipes: Fregola Sarda with Clams
Though my husband dutifully loves and eats everything I cook, I’m fairly certain he would prefer it all with a little more cumin and a lot more garlic. Enter charmoula, a North African condiment composed of garlic, spices and fresh herbs. It’s fabulous, and can turn even the prissiest dish into certified man-food. Rarely do you see charmoula used in home kitchens (unlike the ubiquitous pesto) and I’m not sure why; the ingredients are few, the method is simple, and the flavor is downright explosive. Charmoula can be used as a marinade for meat and fish or as a dressing for any number of grain and vegetable dishes (try it on potatoes!). In the recipe below, caramelized winter squash is tossed with nutty Sardinian couscous – a combination delicious in its own right, but brilliant once enlivened by pungent cumin and garlic, spicy paprika, and vibrant cilantro. (As a side note, this being flu season and all, it's important to work raw garlic into your diet. Raw garlic contains selenium, an essential micronutrient for combatting the flu virus (Brazil nuts and whole grains are also wonderful sources). Charmoula, pesto, and hummus offer three tasty ways for getting your daily allowance!) - porktopurslane
– Enthält Werbung für AEG – Anfang September habe ich auf der IFA in Berlin...
Baked Tilapia & Creamy Kale with Fregola Sarda Pasta
From herbal tea and supermarket Cheddar to potato rolls and Korean chili paste, the 25 products Bon Appétit's editors can't cook—or, really, live—without
Ingredients and step-by-step recipe for Cold Fregola Sarda Salad. Find more gourmet recipes and meal ideas at The Fresh Market today!
In this Middle Eastern-inspired recipe, we’re putting an exciting, gourmet spin on warm pasta salad. Our pasta of choice is fregola sarda (a round, toasted variety from Sardinia). We’re tossing it with sliced almonds, crumbled pecorino cheese and za’atar-spiced broccoli, roasted for a satisfyingly crispy bite. But what really brings these elements together is the dressing. Tahini, a paste made from sesame seeds, completes the dish with its creamy texture and irresistibly nutty flavor.
I love discovering a new food, especially when it has a great name that sounds like an Italian movie star. Fregola Sarda, is my latest find. These hand-crafted, toasted, nutty pearls of a pasta are incredibly versatile. I use them in this recipe to make a toasted and roasted tabouleh.
In Italy and the U.S., dishes served alla cacciatore often feature stewed tomatoes and peppers—the starting point for this recipe. We’re turning our late-summer produce into a vibrant, saucy topping for pork chops and fregola sarda. The pearl-shaped pasta gets extra pops of flavor from capers and oregano. (Chefs, your tomatoes may be red or yellow, and your pepper may be green, purple, or streaked with red!)
Contrary to popular belief, this Italian-American dish isn’t actually named for its appearance at weddings. “Minestra maritata,” or wedding soup, is so named for its perfect marriage of savory meatballs and tender, leafy greens. (We’re using baby spinach.) You’ll be making your own chicken meatballs and simmering all the ingredients—including fregola sarda (a toasted pasta from the island of Sardinia)—in a delightful and simple chicken broth. It’s a warming recipe we’re sure you’ll say “yes” to.