This conventional recipe from Sardinia for pasta with artichokes is made with typical Sardinian components; fregola (fregula), globe artichokes and Pecorino cheese. It’s a simple to make, easy and lightweight fregola recipe you could eat scorching or chilly. Good as a starter, aspect 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 fabricated 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 line with some meals historians, this pasta dates again to the ten^th century! Some folks consider that fregola derives from couscous. Actually, they assume the Phoenicians, the Punics or the Carthaginians introduced it to Sardinia.

Nonetheless, many Sardinians assume otherwise. They are saying there’s no proof to show that fregola did not originate in Sardinia! You possibly can learn extra about this attention-grabbing pasta in my fregola publish.

Sardinian artichokes.

Artichokes are additionally an iconic Sardinian ingredient.  The islanders put together them in many alternative methods other than this fregola with artichokes recipe. One other in style native recipe is deep fried artichoke with mint and Sardinian ricotta cheese.

Recognized in English because the spiky Sardinian artichoke, (Carciofi Spinoso Sardo), Sardinian globe artichokes look totally 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 turn into some of the essential agricultural productions on the island. Apparently, they’ve even been talked about in literary works for the reason that 18^th century.

Curiously, the significance of artichoke cultivation in Sardinia is highlighted by the truth that within the 19^th century, farmers used to pay an ‘insurance coverage tax’ for the surveillance of their artichoke fields!

Most important components on this pasta with artichokes.

The artichokes: The principle ingredient of this dish is the spiny artichoke from Sardinia. Nonetheless, you need to use different types of globe artichokes and even frozen or canned artichoke hearts, able to cook dinner and out there 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 referred to as risottata, which means like risotto.

So, for those who don’t have fregola out there, the very best can be to make use of one other small pasta or pastina reminiscent of orzo. Orzo can be typically cooked in the identical approach as risotto. Alternatively, use Israeli couscous which has similarities to fregola.

The cheese: Pecorino Romano and Pecorino Sardo are each made in Sardinia and can be the cheeses most used on this recipe. After all, you may as well use Parmigiano though it has a much less salty flavour than Pecorino. Nonetheless, none of those cheeses are vegetarian as they comprise animal rennet. To make this recipe vegetarian, use a tough cheese that incorporates a vegetable rennet.

The broth: You want not less than 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, do-it-yourself broth would even be an excellent alternative.

Leeks: This recipe requires one giant leek. Leeks add a candy oniony flavour which is milder and extra delicate than most sorts of onion. You possibly can substitute the leek with shallots or delicate onions.

Different components.

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 finest outcomes use a great high quality further virgin olive oil if out there. You solely want a little bit 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 guidelines of the artichokes. Then lower them in half and take away the interior beard, lower the artichokes into skinny slices, and soak them in water with lemon juice, to protect the colour.

Within the meantime, wash the leek and lower 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 just a few tablespoons of additional virgin olive oil and, when it’s scorching, add the leek lower into slices, leaving it to sauté for a couple of minutes.

Step 3: Add the artichokes. Let all the pieces cook dinner for about 10 minutes over a medium warmth.

Step 4: Add the chopped garlic and parsley. Combine all the pieces collectively and cook dinner for five minutes extra.

Step 5: Pour the fregola into the pan and blend it into the greens. Enable it to sauté a little bit.

Step 6: Pour a few ladles of vegetable broth into the pan stir and let the pasta soak up it.

Step 7: Proceed including broth and stirring till the fregola is al dente. The identical approach you’d make a risotto. It’ll take about 20-25 minutes. On the finish of cooking, the fregola and artichokes needs to be mushy and the dish a little bit soupy.

Step 8: Flip off the warmth, stir a beneficiant serving to of pecorino into the fregola with artichokes, combine nicely and serve scorching 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 may be saved in a sealed container within the fridge for as much as 3 days. Nonetheless, freezing isn’t beneficial.

You possibly can reheat the leftovers within the microwave or eat them as a salad with a splash of olive oil. Actually, I actually like doing the latter and have additionally added canned tuna to the leftovers.

Let me know what you assume.

When you make pasta with artichokes recipe, I’d love to listen to the way it seems and for those who appreciated it. Please depart a remark right here on the weblog or on The Pasta Venture Fb web page. Wanting ahead to listening to from you.

Buon appetito!

Different fregola/fregula recipes price attempting.

1. Fregola with clams
2. Chickpeas with fregola
3. Fregola with lamb

Fregola pasta with artichokes.

Jacqui

This conventional recipe from Sardinia for pasta with artichokes is made with the everyday Sardinian components; fregola (fregula), globe artichokes and Pecorino cheese. It’s a simple to make, easy and lightweight recipe that may be eaten scorching or chilly. Good as a starter, aspect dish or weeknight meal.

Prep Time 20 minutes minutes

Cook dinner Time 30 minutes minutes

Course Dinner, Most important Course, pasta salad, starter

Delicacies Italian, Mediterranean, Sardinia

Servings 4

Energy 457 kcal

Elements 

US CustomaryMetric

 

1x2x3x

• 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 components.

• Take away the toughest exterior leaves and lower off the guidelines of the artichokes. Then lower them in half and take away the interior beard, lower the artichokes into very skinny slices, and soak them in water with lemon juice, to protect the colour.

• Wash the leek and lower it into skinny slices, wash and chop the parsley and peel and chop the garlic.

Make the pasta with artichokes.

• Place a deep-frying pan or skillet on the warmth with just a few tablespoons of additional virgin olive oil and, when it’s scorching, add the leek lower into slices, leaving it to sauté for a couple of minutes.

• Then add the drained artichoke slices. Let all the pieces cook dinner for about 10-Quarter-hour over a medium warmth, then add the chopped garlic and parsley.

• Pour the fregola into the pan. combine all the pieces collectively and let the fregola sauté a little bit.

• Pour a few ladles of vegetable broth into the pan, stir and let the pasta soak up the broth. Proceed including broth and stirring till the fregola is cooked. The identical approach you’d make a risotto. It’ll take about 20-25 minutes. On the finish of cooking, the fregola and artichokes needs to be mushy and the dish a little bit soupy.

• Flip off the warmth, stir a beneficiant serving to of pecorino into the fregola with artichokes, combine nicely and serve scorching with a sprinkling of extra contemporary parsley and grated pecorino. Season with salt and pepper as required.

Cook dinner ModeForestall your display from going darkish

Notes

To make this recipe vegetarian use a vegetarian onerous cheese as an alternative of Pecorino or Parmigiano Reggiano.
As an alternative of fregola, you need to use orzo pasta or Israeli couscous.
This recipe can be scrumptious served chilly.

Vitamin

Energy: 457kcalCarbohydrates: 87gProtein: 20gFats: 4gSaturated Fats: 2gPolyunsaturated Fats: 1gMonounsaturated Fats: 1gLdl cholesterol: 11mgSodium: 1205mgPotassium: 732mgFiber: 10gSugar: 7gVitamin A: 1021IUVitamin C: 19mgCalcium: 205mgIron: 3mg

Key phrase artichokes, fregola, Sardinian recipe

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If you’re considering studying how you can make do-it-yourself pasta and several types of gnocchi, try my store web page for some nice video on-line programs from my associates in Rome! Nothing beats studying to make pasta from Italians! Plus when you’re there why not order a duplicate of one in all my pasta recipe cookbooks or checkout some beneficial pasta making instruments? All nice prezzies for pasta lovers!