Fregola With Corn Recipes

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FREGOLA WITH CORN



Fregola With Corn image

Provided by Elaine Louie

Categories     quick

Time 30m

Yield 2 servings

Number Of Ingredients 8

Salt
8 ounces fregola
1 tablespoon butter
1 1/2 cups sweet corn kernels or frozen peas
1 cup sliced scallions
1 cup hot vegetable stock
3 tablespoons grated Parmigiano-Reggiano or Grana Padano cheese, or as needed
Pepper.

Steps:

  • In a medium pot, bring lightly salted water to a boil. Add fregola and cook until tender yet springy and chewy, 12 to 14 minutes. Drain, rinse under cool water, and drain again.
  • Place a sauté pan over medium-high heat, and add butter, corn or peas, scallions, and vegetable stock. Cook at a lively simmer, stirring occasionally, until the corn or peas are cooked and the broth is reduced by about half, about 3 minutes.
  • Remove from heat, and add fregola and Parmigiano-Reggiano or Grana Padano. The mixture should be gooey like macaroni and cheese. Season with salt and pepper to taste. If desired, serve with a green salad.

Nutrition Facts : @context http, Calories 719, UnsaturatedFat 5 grams, Carbohydrate 120 grams, Fat 14 grams, Fiber 10 grams, Protein 27 grams, SaturatedFat 7 grams, Sodium 959 milligrams, Sugar 5 grams, TransFat 0 grams

FREGOLA RISOTTO WITH SHRIMP, ROASTED CORN, AND MELTED LEEKS



Fregola Risotto with Shrimp, Roasted Corn, and Melted Leeks image

I'm crazy about the deep nuttiness of fregola (Italian couscous) and I'm always looking for new ways to show it off. When cooked in the style of a risotto, fregola gets really creamy and is a change from typical Arborio rice. Fresh corn turns this creamy risotto into summer goodness. The familiar flavors are boosted by the addition of shrimp and a topping of creamy melted leeks, which also makes a fabulous side dish on its own.

Yield serves 4

Number Of Ingredients 15

2 ears sweet corn, in the husk
2 quarts chicken stock
4 large leeks (about 1 3/4 pounds)
6 tablespoons (3/4 stick) unsalted butter
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1/4 cup heavy cream
2 tablespoons extra-virgin olive oil
1 shallot, minced
2 garlic cloves, minced
1 pound fregola (see Note, page 93)
1/2 cup dry white wine, such as Sauvignon Blanc
1 pound large shrimp (about 20), peeled and deveined
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
1 tablespoon chopped fresh tarragon

Steps:

  • Preheat the oven to 400°F.
  • Put the corn in a small baking dish and add enough water to cover the bottom of the pan, about 2 cups. Th e moist heat cooks the corn perfectly. Bake the corn, turning the ears with tongs halfway through cooking, until the husks are brown and the corn feels tender when you press it, 40 minutes. When cool enough to handle, peel off the husks and remove the corn silks. Cut the kernels off the cob; you should have about 1 1/2 cups.
  • Meanwhile, heat the stock until it simmers. Keep warm over low heat.
  • Cut off the dark green tops of the leeks and discard. Cut the leeks crosswise into 1/2-inch rounds. Put them in a large bowl of water. Swish the water around and separate the leek pieces, checking for dirt between the layers. The sand will fall to the bottom of the bowl. Lift the leeks out with your hands and put them on a kitchen towel to dry; you should have about 6 cups.
  • Put a large skillet over low heat and add 4 tablespoons of the butter. When the butter is foamy, add the leeks and thyme; season with salt and pepper. Cook, stirring occasionally, until the leeks are tender but not brown, 15 to 20 minutes. Remove the thyme sprigs. Pour in the cream and stir to incorporate. Cover and keep warm over very low heat.
  • Put a large, deep skillet over medium heat and drizzle with the oil, then add 1 tablespoon of the butter. When the butter is foamy, add the shallot and garlic. Cook, stirring, until the shallot is soft, about 3 minutes. Add the fregola and stir for a minute or two until the pasta is well coated; season with salt and pepper. Stir in the wine and simmer for 1 minute to evaporate the alcohol.
  • Pour in 1 cup of the warm stock. Stir with a wooden spoon until the pasta has absorbed all of the liquid. Keep stirring while adding the stock little by little, allowing the pasta to drink it in before you add more. This whole process should take about 20 minutes. You may not need all of the stock. Taste the risotto: it should be slightly firm but creamy. Add the corn, shrimp, parsley, and tarragon. Cook, stirring, until the shrimp are pink and cooked through, 3 to 5 minutes. Remove from the heat and stir in the remaining tablespoon of butter to make it rich.
  • To serve, divide the risotto among 4 shallow bowls, top with the leeks, and garnish with a shower of parsley.

CORN AND FREGOLA WITH GRILLED HALLOUMI CHEESE



Corn and Fregola with Grilled Halloumi Cheese image

Provided by Alison Roman

Categories     Cheese     Side     Kid-Friendly     Dinner     Lunch     Mint     Basil     Walnut     Corn     Grill/Barbecue     Parsley     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 8 Servings

Number Of Ingredients 13

1 cup walnuts
1 cup fregola or Israeli couscous
Kosher salt
4 ears of corn, husked
2 tablespoons plus 1/4 cup olive oil, divided
Freshly ground black pepper
8 ounces Halloumi cheese, sliced lengthwise 3/4" thick
3 scallions, thinly sliced
1/2 cup coarsely chopped fresh parsley
1/4 cup basil leaves
1/4 cup mint leaves
2 tablespoons fresh lemon juice
2 tablespoons (or more) white wine vinegar

Steps:

  • Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool, then coarsely chop.
  • Cook fregola in a large pot of boiling salted water according to package directions. Drain (do not rinse) and spread out on a baking sheet to let cool.
  • Prepare a grill for medium-high heat. Rub corn with 1 tablespoon oil; season with salt and pepper. Grill, turning occasionally, until lightly charred and tender, 8-10 minutes. Transfer to a platter and let cool.
  • Meanwhile, brush cheese with 1 tablespoon oil and grill, turning once, until lightly charred in spots, about 5 minutes. Transfer to platter with corn; let cool.
  • Cut kernels from cobs and place in a large bowl. Add scallions, parsley, basil, mint, walnuts, and fregola. Using your hands, tear Halloumi into bite-size pieces; add to bowl and toss to combine. Add lemon juice, vinegar, and remaining 1/4 cup oil. Toss to coat; season with salt, pepper, and more vinegar, if desired.

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2015-06-23 Rub corn with 1 Tbsp. oil; season with salt and pepper. Grill, turning occasionally, until lightly charred and tender, 8–10 minutes. Transfer to a …
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  • Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.
  • Cook fregola in a large pot of boiling salted water according to package directions. Drain (do not rinse) and spread out on a baking sheet to let cool.
  • Prepare a grill for medium-high heat. Rub corn with 1 Tbsp. oil; season with salt and pepper. Grill, turning occasionally, until lightly charred and tender, 8–10 minutes. Transfer to a platter and let cool.
  • Meanwhile, brush cheese with 1 Tbsp. oil and grill, turning once, until lightly charred in spots, about 5 minutes. Transfer to platter with corn; let cool.


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