Pearly Pasta Concetta's Italian Kitchen
Italian Couscous Pasta (aka Pearl Couscous) Cooking couscous has been a part of Italian culture for a long time, so much so the there's even a festival dedicated to it. This Sardinian pearl pasta also called Fregola tostata or Succu is made from durum wheat semolina and traditionally rolled by hand into little pearls. These are then toasted.
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Pearl pasta is a shape of pasta that is made by rolling the dough in round balls, in a process similar to that used to make couscous, a famous Mediterranean pasta. The size of the pearls varies, with most companies producing those that are roughly pea-sized. There are a variety of ways to use this pasta in cooking, ranging from soups to risottos.
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Fregola (traditionally known in Italy as fregula) is the common term for a specific type of Italian pasta shaped like small pearls or beads. It is made with semolina flour, water, and salt. The dough is rolled into small balls, which are then baked in an oven. They are typically eaten in a broth or sauce. The word "fregola" stems from the.
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Bring a large pot of lightly salted water to a rolling boil; cook the acini di pepe in the boiling water until cooked through yet firm to the bite, about 9 minutes. Drain and transfer to a large bowl. While the pasta cooks, melt the butter with the olive oil in a 10-inch heavy skillet over medium-high heat. Once the foam subsides, cook and stir.
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Add anchovies and turmeric; cook, stirring often, until anchovies dissolve, 2 to 3 minutes. Add couscous; cook, stirring occasionally, for 3 minutes. Add broth, salt, and pepper. Increase heat to high; bring to a boil. Cover and reduce heat to medium-low. Simmer until liquid is nearly absorbed, about 12 minutes. Stir in zucchini and spinach.
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In the bowl of a food processor fitted with a steel blade, purée the pesto, lemon juice, and ½ cup of the peas. Add the mayonnaise and purée until smooth. Add the pesto-pea mixture to the cooled pasta, along with the Parmesan, ¾ cup of the peas, 3 tablespoons of the pine nuts, the mozzarella, the salt, and the pepper.
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Add the garlic and sauté until fragrant, 1 to 2 minutes; do not burn. Add the halved tomatoes, salt, and pepper and increase the heat to medium-high. Cook, stirring occasionally, until the tomatoes start to soften and burst, 4 to 5 minutes. Using a fork, smash the tomatoes into a chunky sauce. Add the drained fusilli to the pan and toss to.
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Bring the water to a boil, then simmer the couscous covered for 8 to 10 minutes. Season the grains with ½ teaspoon salt and keep at a low simmer. Cook until the couscous is tender and the water is absorbed (no need to drain). Pour into a bowl and wait 2 to 3 minutes, then fluff with a fork.
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Immediately add hot pasta to a large pasta serving bowl. Quickly add half of the the tomato sauce, pearl mozzarella balls, kalamata olives and grated parmesan cheese. Toss to combine while the pasta is hot.
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Warm Fregola Sarda Salad with Roasted Cauliflower is a Mediterranean-inspired dish featuring toasted pasta pearls, perfectly roasted cauliflower, and a zesty citrus basil vinaigrette. It is a healthy and comforting pasta salad. Serve warm or cold. Total Time: 20 minutes; Yield: 4-6 servings 1 x; Ingredients
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First, add the mozzarella pearls to a colander to drain the liquid. Then, make the marinade: Add the extra virgin olive oil, fresh parsley, oregano, garlic, crushed red pepper flakes, black pepper and salt to a large bowl and stir together. Next, add the drained mozzarella pearls to the marinade and stir together.
pearls and pasta Creamy Avocado Pasta
Meanwhile, make the pesto. In the bowl of a food processor fitted with the steel blade, combine the sun-dried tomatoes with their oil, garlic, salt, red pepper flakes, sugar, basil, pine nuts, Parmigiano-Reggiano and olive oil. Pulse, scraping down the sides as necessary, until the mixture is finely puréed. Divide the mixture in half. Set aside.
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Put 4 pieces of bread on a baking pan and drizzle olive oil over them. Put a little of garlic on each slice by rubbing it with the clove. Spread some marinara on the bread and then layer on some red peppers, onions, and mozzarella. Keep in oven for 10 to 12 minutes, or until cheese is bubbling and browned. 12.
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Directions. In a large saucepan, cook pasta according to package directions, adding corn during the last 2 minutes. Drain and rinse in cold water. In a large bowl, combine the tomatoes, pesto, cheese, oil, salt and pepper. Add pasta and corn; toss to coat. Refrigerate until serving.
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Handmade Pasta Pearls. December 9, 2011. save recipe Ingredients. makes about 8 ounces large fregola, serving 6 as a side dish or 4 in a baked casserole, plus a small amount of tiny fregola for.
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Give a couple tosses, cover and let cook for about 5 minutes. Add in remaining rosemary, salt, pepper and toss in pan. Continue cooking covered until beets are tender but still firm. Combine with 2-3 servings of pasta pearls, cooked per the instructions on the box, and top with additional cracked pepper and a drizzle of olive oil to taste.
