Fregola with Romanesco broccoli
- Lactose Free
- Vegetarian
- Energy Kcal 446
- Carbohydrates g 62.9
- of which sugars g 4.7
- Protein g 18.3
- Fats g 13.4
- of which saturated fat g 3.87
- Fiber g 4.8
- Cholesterol mg 11
- Sodium mg 1061
- Difficulty: Very easy
- Prep time: 10 min
- Cook time: 30 min
- Serving: 4
- Cost: Very low
- Note plus the time to prepare the vegetable broth
PRESENTATION
Fregola with Romanesco broccoli brings a little taste of Sardinia right to your table. It’s easy to see why this Italian pasta dish has so many fans. Fregola sarda, those tender pasta pearls, have a toasty flavor because they’re roasted after shaping. They look kinda like couscous, but they’re larger and a bit chewier, giving every bite something special. Romanesco broccoli? It's got these wild spiral shapes, bright green color, and isn’t just pretty—it adds a crisp, fresh flavor and a bit of crunch that plays off the soft pasta really really well. Folks in Sardinia usually toss fregola with clams. Pretty simple. But this vegetarian version swaps the seafood for veggies, making it one of those Sardinian pasta recipes you can enjoy any night.
Some people switch things up by adding Portobello mushrooms or a handful of spinach. Pretty much, you get even more ways to enjoy these Mediterranean cuisine vibes. Here’s the deal: fregola’s super versatile, meaning you can turn it into all sorts of healthy pasta recipes by swapping in your favorite vegetables. The way the moist fregola soaks up flavors from the sweet Romanesco and a drizzle of olive oil makes every spoonful taste like Sardinia. For real. This is the kind of food that works for family dinners when you want something different from your usual pasta routine—still easy enough for a weeknight. It’s no wonder fregola with romanesco broccoli keeps showing up in lists of great vegetarian Italian dishes. The flavors are fresh, the texture awesome, and it gives you a taste of how Sardinians do everyday meals.
And look, if you’ve got some fregola in the pantry and a head of Romanesco, you’re all set for a dinner that’s a little special but doable anytime. Adding a sprinkle of Parmesan or a pinch of chili flakes can also elevate the dish to another level of deliciousness. Seriously good. Enjoy this Sardinian delight and bring a touch of Italy to your home tonight.
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- INGREDIENTS
- Fregola pasta 2 ¼ cups (320 g)
- Romanesco broccoli 1.75 lbs (760 g)
- Shallot 1.2 oz (35 g)
- Vegetable broth 3.1 cups (750 g)
- Thyme 1 sprig
- Extra virgin olive oil 2 tbsp (30 g)
- Fine salt to taste
- Black pepper to taste
- Parmigiano Reggiano PDO cheese 1.8 oz (50 g) - grated
How to prepare Fregola with Romanesco broccoli
To prepare fregola with Romanesco broccoli, first start making the vegetable broth; once it's ready, keep it warm and focus on cleaning the broccoli. First, remove the outer leaves 1 and then use a knife to separate the florets 2, cutting the larger ones in half 3; you should obtain about 11 oz.
At this point, finely chop the shallot 4 and transfer it to a pot where you have already slightly heated the oil 5. Let it sauté for about 5 minutes and in the meantime, separate the thyme leaves 6
and finely chop them 7. Add the broccoli to the pot 8, add the chopped thyme 9
and mix everything 10. Wait about 2 minutes and then add the fregola 11, then mix and also add a bit of hot broth 12.
Continue to cook the fregola for 25-30 minutes (following the timing indicated on the package) stirring often 13 and adding more hot broth only if needed. Once cooked, turn off the heat and add the Parmesan cheese 14, stir again and serve your fregola with Romanesco broccoli hot 15.