FREGOLA WITH SEAFOOD | GOURMET TRAVELLER
Steps:
- Cook fregola in a large saucepan of boiling salted water until al dente (14-18 minutes), strain and reserve.
- Meanwhile, bring wine, stock and saffron to the boil in a large saucepan over high heat, add clams, cover and shake pan occasionally until clams open (3-5 minutes; remove clams individually as they open). Set aside in a bowl.
- Strain cooking liquid through a fine sieve and keep warm.
- Heat olive oil in a frying pan over medium-high heat, add shallot, garlic and chilli and stir occasionally until tender (4-6 minutes). Add prawns and calamari and stir until just opaque (2-4 minutes), then add fregola, reserved clams, reserved cooking liquid and remaining ingredients and stir to combine. Serve hot.
Nutrition Facts : ServingSize Serves 6
TOMATO, RICOTTA AND FREGOLA SALAD RECIPE | GOURMET TRAVELLER
Tomato, ricotta and fregola salad recipe - Preheat oven to 200°C. Crumble half the ricotta over a baking tray, drizzle with 2 tbsp oil, scatter with chilli and half the lemon rind, season to taste and bake until golden on the edges (10-12 minutes). Cool.
Provided by Emma Knowles
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat oven to 200°C. Crumble half the ricotta over a baking tray, drizzle with 2 tbsp oil, scatter with chilli and half the lemon rind, season to taste and bake until golden on the edges (10-12 minutes). Cool.
- Meanwhile, bring a large saucepan of salted water to the boil. Add fregola to a large frying pan over medium-high heat and dry-roast, stirring occasionally, until golden (8-10 minutes). Transfer to saucepan and boil until al dente (8-10 minutes). Drain well and transfer to a bowl, stir in 2 tsp oil and cool to room temperature.
- Combine garlic, vinegar, lemon juice and remaining rind and remaining oil in a jar, season to taste and stand for 5 minutes for garlic to soften and mellow. Just before serving, seal jar and shake well.
- Add tomatoes, herbs, rocket and baked ricotta to fregola, drizzle with dressing, season and toss to coat. Serve scattered with remaining fresh ricotta.
Nutrition Facts : ServingSize Serves 4
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