Only Recipes, by Alessandra Zecchini ©

 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  ©

Yesterday I had another record page views: 2,040. Funny, as I don't have much time to post these days, but I like to thank you all for visiting! Fregola with zucchini and halloumi Ingredients: 2 zucchini 1 garlic clove 2 tbsp olive oil 1 block of halloumi cheese 1 cup fregola pasta 500 vegetable stock chopped parsley lemon to decorate Wash the zucchini and cut into thick strips. Peel the garlic and cut into two pieces. Heat the olive oil and the add the garlic, zucchini and the block of halloumi. Sauté stirring constantly and turning the halloumi often. When the houllumi start to become golden remove from the pan and set aside. Add the fregola and stir with the zucchini until toasted. Add a little vegetable stock, lower the heat and cover. Stir from time to time, adding more stock when necessary, until cooked (about 20 minutes). Cut the halloumi into slices and place back over the fregola, then add chopped parsley and lemon slices. Serve hot. I...