Fregola with kale pesto, poached eggs and Pecorino Romano shavings

December 31, 2013

Fregola with kale pesto and poached eggs-Pecorino Romano shavings

Fregola (also known as “fregula” or “fregola sarda”) is a type of pasta from Sardinia, made with semolina flour, that’s rolled into tiny balls and then toasted in the oven. The tiny pasta balls might be dainty-looking, but don’t be fooled… this pasta is as bold and hearty as can be! Indeed, the toasted flavor of the pasta is quite prominent and demands a sauce that will stand up to it – the reason fregola is traditionally served with tomato-based sauces.

Here I pair the robust pasta with a creamy kale pesto, which does a marvelous job of mellowing its bold, toasted flavor. And the poached egg, served on top, coats the pasta with another layer of creaminess. All in all, this bowl of pasta is utterly satisfying and simply delicious!

Fregola

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Fregola with kale pesto and poached eggs-Pecorino Romano shavings

Here’s another delicious handmade pasta: Trofie with arugula pesto and flash-sautéed cherry tomatoes with garlic scapes!

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 4 comments… read them below or add one }

Cj @ Food Stories January 1, 2014 at 7:50 pm

What a great recipe – Never heard of this pasta before :-)

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Viviane January 1, 2014 at 7:58 pm

Thank you Cj! I do hope fregola is in your future :-)

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Angie@Angie's Recipes January 2, 2014 at 10:21 am

I have never had fregola..they look so fun.
Have a blessed and joyful New Year!

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Viviane January 2, 2014 at 12:38 pm

Thank you so much, Angie! I hope you get a chance to try fregola sometimes soon. I am certain you will love it. May you have a beautiful New Year too!

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