Sardinian Cheese Brodo with Fregola

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Fregola, as it turns out is the Sardinian "sister" of Easter European Farfel.  have eaten fregola as a side dish prepared as a pasta course or appetizer, but this dish was a new concept for me. This is a good way to use up saved Parmigiano or Pecorino Romano rinds. I am including the traditional soup along with suggested optional ingredients that were inspired by a dish my daughter and her boyfriend enjoyed at a Sardinian restaurant in Sydney Australia. Hope you enjoy it. 

Ingredients:

2 quarts water

8 oz pecorino rinds or hard Pecorino Romano cheese) or more if you like a stronger flavor (You can also                      use Parmigiano if you prefer its nuttier flavor)

sea salt to taste

¾ C fregola

Optional:

lightly sauted zucchini rounds 

zucchini blossoms

basil oil

Directions:

Bring rinds and water to boil and lower to simmer for 1 ½ hours. Strain the rinds/cheese from the soup and season to taste with salt.  Bring broth to a boil and add the fregola. Cook until al dente, correct seasoning and serve. If you like, you can add the "optional ingredients just before serving, drizzled with some basil oil.

 

 

 

ITALIAN BRODO

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The following typical "Italian Brodo" (broth) recipe forms the basis of many Italian soups and sauces such as Tortellini en brodo, Passatelli, Minestrone, Ribollita and Ragu Bolognese, among others. You can substitute equal parts chicken broth and beef broth, but if you have the time and the inclination it is worth the effort. It can be frozen (in smaller increments) for later use.

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