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Fregolotto (Fregola risotto)


 In NZ it is very difficult to find fregola, but Israeli couscous is readily available in many shops now, and can be a great substitute. 



Fregolotto

1 small onion
1 capsicum (any colour)
1 celery stalk with leaves
3 tbsp extra virgin olive oil
400 g fregola (or Israeli cous cous)
1 cup Italian tomato passata
1.5 l vegetables stock
Parsley and cherry tomatoes to decorate (optional)

Chop the onion, capsicum and celery, then sauté with olive oil. Add the fregola and stir, when hot add the Italian tomato passata and then, ladle by ladle, the vegetables stock, stirring constantly like when making a risotto. When the fregola is cooked and all the liquid absorbed serve, decorated with parsley and cherry tomatoes (optional).




Photos and Recipes by Alessandra Zecchini ©

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Comments

  1. CristianaOctober 31, 2013 at 11:39 AM

    Ciao! Ho letto un tuo commneto sul blog di Any e mi hai incuriosito per il fatto che vivi in Nuova Zelanda e così son passata a farti un saluto e che ti trovo? La fregola!! Ne ho un pacchetto in dispensa da giugno e ancora non ho deciso come cucinarla...normalmente la mangio sotto forma di zuppa accompagnata a del pesce e in effetti non avevo mai pensato di farne un uso diverso...grazie per il suggerimento! Un abbraccio cristiana

    ReplyDelete
  2. AlessandraNovember 5, 2013 at 1:07 PM

    Fammi sapere come è venuta!

    Ciao!

    ReplyDelete

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