Fregola with Romanesco Broccoli

Fregola with Romanesco broccoli is a dish that combines the Sardinian tradition of fregola with the delicate taste of Romanesco broccoli, a vegetable typical of central Italy.

Ingredients

• 320 g of Sardinian fregola
• 1 medium Romanesco broccoli
• 2 cloves of garlic
• 400 ml of vegetable or chicken broth
• 4 tablespoons of extra virgin olive oil
• Chili pepper (to taste)
• Salt to taste
• Grated Pecorino Romano (optional)

Preparation

1. Take the Romanesco broccoli and divide it into florets, wash it thoroughly under running water and set it aside.
2. Heat two tablespoons of extra virgin olive oil in a large pan and add the crushed garlic cloves. If you like it spicy, you can also add some chili pepper.
3. When the garlic has taken color, add the Romanesco broccoli florets and sauté them over medium heat for a few minutes, then lower the heat and cover with a lid, letting it cook until the florets are tender but still crunchy, about 5-10 minutes. Remove the garlic if you prefer.
4. Meanwhile, bring the vegetable or chicken broth to a boil in another pot. When the broth boils, add the fregola and let it cook following the times indicated on the package (usually between 10 and 20 minutes), stirring occasionally to prevent it from sticking to the bottom.
5. Once the fregola is cooked al dente, add it to the pan with the Romanesco broccoli and mix well to flavor everything.
6. If necessary, adjust the salt and add a bit of broth if the fregola is too dry. Let it cook together for another 2-3 minutes so the flavors blend well.
7. Serve the fregola with Romanesco broccoli hot, dusting it with grated Pecorino Romano if desired and a drizzle of extra virgin olive oil raw.

Trivia

Fregola, typical of Sardinia, is known for its round shape and particular rough texture. It is obtained by kneading durum wheat semolina with water, and then toasting the small grains formed in the oven. Its use in this dish creates a pleasant contrast with the softness of the Romanesco broccoli florets.