- 4
Ingredients
- This recipe for fregula with asparagus and gorgonzola is courtesy of chef Eficio Farris and can be found in his "Sweet Myrtle and Bitter Honey" cookbook.
- 4 tablespoons extra-virgin olive oil
- 1 shallot, finely chopped
- 1 medium bunch asparagus, thinly sliced
- 4 cups homemade or store-bought low-sodium chicken stock
- 2 cups fregula (small, toasted semolina pasta)
- 1/2 cup dry white wine, preferably Vermentino
- 1/2 cup Gorgonzola, crumbled
- Sea salt and freshly ground black pepper
Preparation
Step 1
Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add chopped shallot and cook, stirring, until golden. Add asparagus and continue stirring about 3 minutes more.
Place chicken stock in a second saucepan and bring to a boil.
Add fregula to saucepan with asparagus and cook, stirring constantly, about 2 minutes. Add wine and let cook until liquid has absorbed.
Add boiling chicken stock to fregula and cook, stirring constantly, until liquid is fully absorbed, about 10 minutes. Stir in Gorgonzola until well combined, then stir in remaining 2 tablespoons olive oil; season with salt and pepper. Let mixture stand a few minutes before serving.
Fregula is made from semolina flour. Place some semolina on a tray with parchment paper. Spread a thin coat of the semolina. Then dip your fingers in water and sprinkle over the semolina and then using finger tips swoosh the flour with your fingers making little nodules. Keep doing this until you have created and used the semolina. Pour the nods in to a strainer and shake the loose semolina on to another tray lined with parchment and repeat the procedure again until you have finished all the flour.
Place nods in to boiling salted water fo about 8 minutes. Drain into prepared sauce. Mix with cheese. Place pasta in to a rectangle tray and bake in oven at 400 degrees until top is golden brown.