Rating: 4 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 3

Fregula is a small, toasted semolina pasta. Israeli couscous is a more readily available stand-in; you can also substitute buckwheat honey for abbamele.

Efisio Farris
Recipe by Cooking Light March 2009

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

Yield:
6 servings (serving size: 1/2 cup fregula mixture and 1 1/2 teaspoons walnuts)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine broth and 1 cup water in a saucepan over medium heat; bring to a simmer. Heat oil in a large skillet over medium heat. Add mushrooms; cook 5 minutes or until moisture evaporates. Add shallots; cook 4 minutes, stirring frequently. Add fregula and salt; cook 1 minute, stirring constantly. Stir in wine; cook 30 seconds or until liquid is nearly absorbed, stirring constantly.

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  • Set aside 1/4 cup broth mixture; cover and keep warm. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 15 minutes total). Remove from heat.

  • Stir in reserved 1/4 cup broth mixture, chives, goat cheese, and 1 1/2 teaspoons abbamele. Sprinkle with walnuts. Drizzle each serving with 1/4 teaspoon abbamele. Serve immediately.

Nutrition Facts

235 calories; fat 7.2g; saturated fat 1.9g; mono fat 2.6g; poly fat 1.8g; protein 8.6g; carbohydrates 30.2g; fiber 1.5g; cholesterol 4mg; iron 1.2mg; sodium 419mg; calcium 34mg.
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