This conventional recipe from Sardinia for pasta with artichokes is made with typical Sardinian substances; fregola (fregula), globe artichokes and Pecorino cheese. It’s a simple to make, easy and lightweight fregola recipe that you may eat sizzling or chilly. Good as a starter, facet dish or weeknight meal.
What’s fregola?
Often known as fregula, fregola is a small pasta distinctive to the island of Sardinia. It’s typically known as Sardinian or Italian couscous. Italians name it fregola sarda. Fregola is made from balls of durum wheat semolina and water, rolled by hand, after which toasted within the oven. This offers it a definite nutty taste and golden coloration.
Historical past of Fregola.
Sardinian fregola is a really historical kind of pasta. In accordance with some meals historians, this pasta dates again to the tenth century! Some folks imagine that fregola derives from couscous. Actually, they assume the Phoenicians, the Punics or the Carthaginians introduced it to Sardinia.
Nonetheless, many Sardinians suppose otherwise. They are saying there’s no proof to show that fregola did not originate in Sardinia! You may learn extra about this attention-grabbing pasta in my fregola submit.
Sardinian artichokes.
Artichokes are additionally an iconic Sardinian ingredient. The islanders put together them in many various methods other than this fregola with artichokes recipe. One other in style native recipe is deep fried artichoke with mint and Sardinian ricotta cheese.
Identified in English because the spiky Sardinian artichoke, (Carciofi Spinoso Sardo), Sardinian globe artichokes look completely different from different varieties. They’ve conical, elongated heads with sharp yellow-red spines on each their bracts and leaves. As well as, these artichokes even have a sweeter taste than different sorts and are even eaten uncooked in salads.
Sardinian artichokes are a lot wanted and have a DOP (Protected Designation of Origin) standing. This implies strict guidelines apply to the place and the way they’re grown.
Historical past of Sardinian artichokes.
The presence of the artichoke in Sardinia dates again to the time of the Phoenicians. Over the centuries, artichokes have develop into some of the essential agricultural productions on the island. Apparently, they’ve even been talked about in literary works for the reason that 18th century.
Curiously, the significance of artichoke cultivation in Sardinia is highlighted by the truth that within the 19th century, farmers used to pay an ‘insurance coverage tax’ for the surveillance of their artichoke fields!
Fundamental substances on this pasta with artichokes.
The artichokes: The primary ingredient of this dish is the spiny artichoke from Sardinia. Nonetheless, you need to use different forms of globe artichokes and even frozen or canned artichoke hearts, able to cook dinner and accessible at any time of the 12 months.
The pasta: Fregola (fregula) is the normal pasta for this Sardinian recipe. The pasta must be cooked in broth in a way often known as risottata, which means like risotto.
So, should you don’t have fregola accessible, the most effective could be to make use of one other small pasta or pastina equivalent to orzo. Orzo can also be usually cooked in the identical method as risotto. Alternatively, use Israeli couscous which is analogous to fregola.
The cheese: Pecorino Romano and Pecorino Sardo are each made in Sardinia and could be the cheeses most used on this recipe. After all, you can too use Parmigiano though it has a much less salty flavour than Pecorino. Nonetheless, none of those cheeses are vegetarian as they include animal rennet. To make this recipe vegetarian, use a tough cheese that accommodates a vegetable rennet.
The broth: You want at the very least a litre of vegetable broth for this pasta with artichokes as a result of the fregola cooks within the broth. I used a prepared made natural vegetable broth. Nonetheless, home made broth would even be an excellent selection.
Leeks: This recipe requires one giant leek. Leeks add a candy oniony flavour which is milder and extra delicate than most forms of onion. You may substitute the leek with shallots or gentle onions.
Different substances.
Garlic: Garlic is a key ingredient in lots of Italian recipes though an excessive amount of garlic can overpower the opposite flavors. This recipe requires simply 1-2 garlic cloves.
Parsley: Parsley provides a contemporary clear taste to any recipe you employ it in. On this dish, parsley is used each within the cooking and when serving!
Olive Oil: For greatest outcomes use high quality further virgin olive oil if accessible. You solely want just a little and it actually provides a beautiful aroma and taste different oils lack.
Lemon juice: The juice of 1 lemon is used on this recipe to soak and protect the color of the ready artichokes.
Step-by-step directions.
First, put together the artichokes. Take away the toughest exterior leaves and the ideas of the artichokes. Then reduce them in half and take away the inner beard, reduce the artichokes into skinny slices, and soak them in water with lemon juice, to protect the colour.
Within the meantime, wash the leek and reduce it into skinny slices, wash and chop the parsley and peel and chop the garlic.
Step 2: Place a deep-frying pan or skillet on the warmth with a couple of tablespoons of additional virgin olive oil and, when it’s sizzling, add the leek reduce into slices, leaving it to sauté for a couple of minutes.
Step 3: Add the artichokes. Let every thing cook dinner for about 10 minutes over a medium warmth.
Step 4: Add the chopped garlic and parsley. Combine every thing collectively and cook dinner for five minutes extra.
Step 5: Pour the fregola into the pan and blend it into the greens. Permit it to sauté just a little.
Step 6: Pour a few ladles of vegetable broth into the pan stir and let the pasta take up it.
Step 7: Proceed including broth and stirring till the fregola is al dente. The identical method you’d make a risotto. It would take about 20-25 minutes. On the finish of cooking, the fregola and artichokes must be tender and the dish just a little soupy.
Step 8: Flip off the warmth, stir a beneficiant serving to of pecorino into the fregola with artichokes, combine nicely and serve sizzling with a sprinkling of extra contemporary parsley and grated pecorino. Season with salt and pepper as required.
What to do with leftovers.
Leftovers of fregola pasta with artichokes could be saved in a sealed container within the fridge for as much as 3 days. Nonetheless, freezing isn’t advisable.
You may reheat the leftovers within the microwave or eat them as a salad with a touch of olive oil. Actually, I actually like doing the latter and have additionally added canned tuna to the leftovers.
Let me know what you suppose.
Should you make pasta with artichokes recipe, I’d love to listen to the way it seems and should you appreciated it. Please depart a remark right here on the weblog or on The Pasta Mission Fb web page. Wanting ahead to listening to from you.
Buon appetito!
Different fregola/fregula recipes value attempting.
Fregola pasta with artichokes.
This conventional recipe from Sardinia for pasta with artichokes is made with the everyday Sardinian substances; fregola (fregula), globe artichokes and Pecorino cheese. It’s a simple to make, easy and lightweight recipe that may be eaten sizzling or chilly. Good as a starter, facet dish or weeknight meal.
Components
- 12.5 ounces fregola or orzo pasta
- 4-6 globe artichokes cleaned and sliced
- 2 pints vegetable broth
- 1 leek
- 1-2 garlic cloves peeled and chopped
- 1 handful contemporary parsley washed and chopped
- 1.5 ounces Pecorino Romano freshly grated
- 1 lemon
- ½ teaspoon salt to style
- ½ teaspoon freshly floor black pepper. to style
Directions
Put together the substances.
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Take away the toughest exterior leaves and reduce off the ideas of the artichokes. Then reduce them in half and take away the inner beard, reduce the artichokes into very skinny slices, and soak them in water with lemon juice, to protect the colour.
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Wash the leek and reduce it into skinny slices, wash and chop the parsley and peel and chop the garlic.
Make the pasta with artichokes.
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Place a deep-frying pan or skillet on the warmth with a couple of tablespoons of additional virgin olive oil and, when it’s sizzling, add the leek reduce into slices, leaving it to sauté for a couple of minutes.
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Then add the drained artichoke slices. Let every thing cook dinner for about 10-Quarter-hour over a medium warmth, then add the chopped garlic and parsley.
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Pour the fregola into the pan. combine every thing collectively and let the fregola sauté just a little.
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Pour a few ladles of vegetable broth into the pan, stir and let the pasta take up the broth. Proceed including broth and stirring till the fregola is cooked. The identical method you’d make a risotto. It would take about 20-25 minutes. On the finish of cooking, the fregola and artichokes must be tender and the dish just a little soupy.
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Flip off the warmth, stir a beneficiant serving to of pecorino into the fregola with artichokes, combine nicely and serve sizzling with a sprinkling of extra contemporary parsley and grated pecorino. Season with salt and pepper as required.
Stop your display from going darkish
Notes
As an alternative of fregola, you need to use orzo pasta or Israeli couscous.
This recipe can also be scrumptious served chilly.
Diet
Energy: 457kcalCarbohydrates: 87gProtein: 20gFats: 4gSaturated Fats: 2gPolyunsaturated Fats: 1gMonounsaturated Fats: 1gLdl cholesterol: 11mgSodium: 1205mgPotassium: 732mgFiber: 10gSugar: 7gVitamin A: 1021IUVitamin C: 19mgCalcium: 205mgIron: 3mg
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