Ingredients for 4 people:
- 140 g. of toasted large Sardinian fregola
- 300 g. of zucchini
- half a white onion
- 1 clove of garlic
- a chilli
- a glass of white wine
- 600 g. of water or broth
- extra virgin olive oil
- salt
Preparation:
To prepare this tasty dish, it is important to take the time to care for the zucchini. Start by washing them thoroughly to remove any soil and pesticide residues. Subsequently, peel them carefully, removing the outer skin. This step will help make the zucchini more tender and allow for even cooking.
Once you have prepared the courgettes, proceed by cutting them into thin slices. Make sure you get slices of even thickness, so they cook evenly.
Moving on to the additional ingredients, take half a medium sized onion and slice it finely. Also prepare one or two cloves of garlic, depending on your personal taste, and chop them finely. If you want a touch of spiciness, you can also add a chilli pepper, deseeded and finely chopped. Keep aside both the onion and the garlic (and the chilli pepper, if used), as we will use them later in the preparation.
Take a large pan that has a lid. Add three tablespoons of extra virgin olive oil and turn the stove on to medium heat. Let the oil warm up slightly and then add the sliced onion. This step is important for the onion to soften and develop its sweet flavor.
After a few minutes, when the onion has become translucent and soft, add the minced or sliced garlic. Keep stirring gently to prevent the garlic from burning. To give a touch of extra flavor and aroma, it is possible to blend everything with a little white wine. Carefully pour the wine into the pan and allow it to evaporate slightly, blending the flavors.
At this point, it’s time to add the zucchini rounds to the pan. Distribute them evenly and let them brown over high heat for about 5 minutes. The intense heat will help develop a deeper flavor and light browning on the surface of the zucchini.
After having browned the courgettes, it is possible to give a further touch of flavor by using the white wine again. Shade the courgettes with a small amount of wine and then lower the heat. Add a generous dose of salt to enhance the flavors and cover the pan with the lid. This stage will allow the zucchini to simmer, softening and absorbing the flavors of the other ingredients.
Subsequently, pour 600 grams of broth or already hot salted water into the pan, so that the fregola is completely covered. Bring everything back to a boil, making sure you keep the heat high. Adding broth or salted water will add moisture and flavor to the dish, helping to create a tasty base for later cooking.
At this point, pour the fregola into the pan and let it cook until it is al dente. If necessary, add a little hot water to prevent the fregola from being too dry. Stir frequently with a wooden spoon to prevent the fregola from sticking to the bottom.
Finally, serve the dish hot and garnish it with the slices of zucchini. Thanks to their aroma, courgettes will give the dish a delicate and irresistible flavour.
To fully enjoy this dish, I recommend serving it with a fresh and fragrant white wine, such as a Verdicchio dei Castelli di Jesi with fruity and aromatic notes, or a Gewurztraminer from South Tyrol with an aromatic and lively bouquet.
Enjoy your meal!
