Fregula, small round semolina pasta from Sardinia can be found in specialty food stores. It’s very similar to Israeli couscous, I found it in this Italian market at Chelsea Market, “Buon Italia” Giuseppe is the Person who works there, he is great. He always have some authentic Italian recipes up his sleeves, just ask him. I’m into the Mediterranean diet right now, It’s the best diet to follow I think. Full of vegetables, salads, hearty soups, and of course some breads, diet that let you have some bread and wine it’s the diet for me. OOOH YES! I cooked the Fregola pasta with chicken broth and drained it. You can use all sort of vegetables you like, I’ve used cucumber, peppers, celery, radicchios, tomatoes, and baby arugula. The secret is to make a nice vinaigrette so the pasta will absorb it.
Lemon-Balsamic Vinaigrette
- 1 small shallot, minced
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 3-tablespoons balsamic vinegar
- 1tablespoon red wine vinegar
- 1 tablespoon of fresh dill
- Salt and freshly ground black pepper
- ¾ cup extra virgin olive oil
