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Fregola With Pancetta & Pecorino
A side dish
for braised meats or roast game birds, adapted from a recipe from the
distributor of Rustichella d'Abruzzo fregola.
I N G R E D I E N T S
1 tablespoon extra virgin
olive oil
2 ounces pancetta, minced
1/2 large onion, minced
1 large garlic clove, minced
1/2 pound fregola
2 1/2 cups chicken broth
2 tablespoons freshly grated pecorino cheese
1 tablespoon minced Italian parsley
Salt and freshly ground pepper
I
N S T R U C T I O N S
Cook the olive oil and
pancetta in a saucepan over moderately low heat until the pancetta
begins to crisp.
Add the onion and garlic and saute until the onion is soft, about 10
minutes. Add the fregola and the broth. Bring to a simmer, cover and
adjust the heat to maintain a gentle simmer. Cook for 15 minutes.
Remove from heat and stir in the pecorino, parsley and salt and pepper
to taste.
Serves 4 to 6
PER SERVING: 224 calories, 9 g protein, 31 g carbohydrate, 7 g fat (2 g
saturated), 10 mg cholesterol, 189 mg sodium, 2 g fiber. |
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