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Fregola with Vegetables and Gorgonzola

17/11/2023

Fregola with vegetables and gorgonzola is a dish that combines the intense and creamy flavors of cheese with a colorful array of fresh vegetables. Fregola is a type of pasta typical of Sardinia that lends itself wonderfully to this kind of preparation.

Ingredients

  • 200 g of Sardinian fregola
  • 100 g of sweet gorgonzola
  • 1 zucchini
  • 1 carrot
  • 1 red pepper
  • 1 small onion
  • 2 tablespoons of extra virgin olive oil
  • Vegetable broth as needed (sufficient quantity for cooking the fregola)
  • Salt and pepper to taste
  • A sprig of fresh parsley (optional)
  • Grated Parmesan cheese for garnishing (optional)

Preparation

  1. Start by washing and cutting the vegetables into not too large dices. Sauté the finely chopped onion in a pan with extra virgin olive oil until it becomes translucent.

  2. Add the carrot and red pepper and after about 5 minutes, add the zucchini as well. Allow the vegetables to soften slightly.

  3. Meanwhile, in a large pot, bring the vegetable broth to a boil.

  4. Pour the fregola into the pan with the vegetables and toast for a minute stirring. Then, start adding the hot broth a little at a time, as you would with a risotto, allowing the fregola to absorb the liquid before adding more broth.

  5. While the fregola is cooking, cut the gorgonzola into cubes.

  6. When the cooking is almost complete, when the fregola is still slightly al dente, add the gorgonzola and stir until it has completely melted and blended with the rest, creating a cream.

  7. Adjust salt and pepper to taste.

  8. Serve immediately, garnished with chopped parsley and, if desired, a sprinkle of grated Parmesan.

If you want to add an extra Italian touch, you could enrich the dish with some fresh cherry tomatoes cut in half and sautéed together with the other vegetables, for a contrast of flavors and a touch of vibrant color.

Curiosity

Fregola, typical of the Sardinian culinary tradition, is made by mixing durum wheat semolina with water and then toasting the grains to give a unique taste and a special texture. Originally, it was cooked in broth and seasoned with simple ingredients, but over time it has become the star of more elaborate recipes like this one.