Best 2 Fregola With Artichokes Feta Toasted Almonds And Herbs Recipes
Fregola with Artichokes, Feta, Toasted Almonds, and Herbs: A Sardinian Delight
Originating from the sun-kissed island of Sardinia, fregola with artichokes, feta, toasted almonds, and herbs is a vibrant and flavorful dish that encapsulates the essence of Mediterranean cuisine. Fregola, a unique type of pasta made from semolina flour, forms the base of this dish, offering a delightful chewiness and nutty flavor. Artichokes, with their tender hearts and slightly bitter notes, add a touch of sophistication and intrigue. Feta cheese, known for its tangy and briny flavor, provides a delightful contrast to the sweetness of the artichokes. Toasted almonds add a crunchy texture and a nutty aroma, while fresh herbs, such as parsley and mint, infuse the dish with aromatic freshness. This Sardinian specialty is not only a culinary delight but also a visual masterpiece, showcasing the vibrant colors and textures of its ingredients.
FREGOLA WITH ARTICHOKES, FETA, TOASTED ALMONDS AND HERBS
Provided by Melissa Clark
Categories weekday, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Put lemon juice and artichokes into a bowl of water. Discard the outer leaves of each artichoke. As you do so, and as you continue cleaning the artichokes, dip them into the lemon water. Trim away the dark skin from the base, and the bottom of the stem. Slice off the top third of each artichoke. Slice the artichokes in half lengthwise. Using a teaspoon or grapefruit spoon, scoop out the hairy chokes inside, pulling out any purple leaves. Cut the artichokes into 1/2-inch-wide pieces.
- Put the almonds in a saucepan over medium heat. Toss occasionally until golden. Transfer to a bowl.
- Add 6 cups water to the saucepan with 1/4 cup oil, 1 tablespoon salt, the garlic and red pepper flakes. Bring mixture to a boil. Add the artichokes; lower the heat, cover, and simmer until tender, 5 to 7 minutes. Remove artichokes with a slotted spoon to a large bowl.
- Bring the cooking water to a boil, add the fregola or couscous, lower heat and simmer until tender, 8 to 12 minutes; drain. Add the fregola or couscous, almonds, mint, dill, 1/4 teaspoon salt and the pepper to the bowl of artichokes. Sprinkle with cheese and drizzle with 2 tablespoons oil. Toss gently.
Nutrition Facts : @context http, Calories 368, UnsaturatedFat 15 grams, Carbohydrate 37 grams, Fat 21 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 473 milligrams, Sugar 2 grams, TransFat 0 grams
FREGOLA SARDA WITH ARTICHOKES AND FETA
Fregola sarda is a small pasta pearl that has been toasted for a nutty flavor. You could also use Israeli couscous in this recipe. This recipe is adapted from Melissa Clark, of the NY Times.
Provided by threeovens
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Plsce the lemon juice and artichokes in a bowl of water; discard the tough outer layer of leaves.
- Trim away the dark skin from the bases and slice off the top thir of each artichoke; slice in half, lengthwise and use a spoon to scoop out the hairy choke in the center of each.
- Cut into 1/2 inch side pieces.
- Toast the almonds in a saucepan over medium heat by tossing occasionally until they are golden; transfer to a bowl.
- Add 6 cups of water to the saucepan and heat over medium heat; add 1/4 cup oil, 1 tablespoon salt, garlic, and crushed red pepper flakes.
- Bring to a boil and add artichokes; lower heat, cover, and simmer until tender, about 5 to 7 minutes.
- Remove artichokes with a slotted spoon into a large bowl.
- Return the cooking liquid to a boil, add the fregola or couscous, lower heat, and simmer until tender, 8 to 12 minutes; drain.
- To the bowl of artichokes, add the fregola or couscous, almonds, mint, dill, 1/4 teaspoon salt, pepper, sprinkle with cheese and drizzle with 2 tablespoons oil; gently toss.
Nutrition Facts : Calories 255.4, Fat 21.9, SaturatedFat 5.9, Cholesterol 22.2, Sodium 1576.3, Carbohydrate 10.4, Fiber 4.5, Sugar 2.1, Protein 7.2
Tips:
- Use the right kind of fregola: For this recipe, you'll need to use fregola sarda, which is a medium-sized pasta made from semolina flour. It has a slightly nutty flavor and a chewy texture.
- Toast the almonds: Toasting the almonds brings out their flavor and makes them more crunchy. You can toast them in a skillet over medium heat for a few minutes, or you can spread them on a baking sheet and toast them in a 350°F oven for about 10 minutes.
- Use fresh artichokes: Fresh artichokes are best for this recipe, but you can also use frozen or canned artichokes if you don't have access to fresh ones. If using frozen artichokes, thaw them before cooking.
- Don't overcook the fregola: Fregola should be cooked al dente, so it still has a slightly chewy texture. Cook it according to the package directions, but keep an eye on it so that it doesn't overcook.
- Use a good quality feta cheese: Feta cheese is a key ingredient in this recipe, so it's important to use a good quality cheese. Look for a feta that is made from sheep's milk or a blend of sheep's and goat's milk.
Conclusion:
Fregola with artichokes, feta, toasted almonds, and herbs is a delicious and easy-to-make dish that is perfect for a light lunch or dinner. It's packed with flavor and nutrients, and it's sure to be a hit with your family and friends. So next time you're looking for a new pasta recipe to try, give this one a try. You won't be disappointed!
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