Fregola With Courgettes, Corn, Basil & Ricotta
Fregola With Courgettes, Corn, Basil & Ricotta

Fregola With Courgettes, Corn, Basil & Ricotta

Sometimes called Sardinian couscous, fregola lands somewhere between a grain and a pasta, with a nutty flavour and irregular texture all its own. Use it where you would couscous or orzo, adding a toasted dimension to hot and cold side dishes. This is one of those dishes that can be eaten warm or at room temperature with a dollop of ricotta.
Photography: MOWIE KAY

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Total Time
25 Minutes
200 g/7 oz. fregola
3 tbsp of olive oil
1 shallot, finely chopped
2 courgettes, cut into rounds
3 garlic cloves, crushed
1 pinch of Aleppo chilli/hot red pepper flakes
2 corn on the cob, kernels shaved
Manchego, shaved, plus extra to garnish
15-20 fresh basil leaves, plus extra to garnish
Grated zest & juice of 1 lemon
Sea salt & black pepper
For the ricotta
250g block of ricotta
2 tbsp of olive oil
1 tbsp of runny honey
1 tsp of dried oregano
1 tsp of Aleppo chilli/hot red pepper flakes
Step 1

Cook the fregola in a large saucepan of boiling water according to the pack instructions, then drain and set aside to cool, reserving about 250ml of the cooking water.

Step 2

Heat 2 tablespoons of the oil in a large saute pan over a medium heat. Add the shallot and courgettes and some salt and pepper and cook for a few minutes. Add the garlic and chilli flakes and cook for a few more minutes until the garlic is fragrant. Add the corn and continue sautéing for 5-6 minutes until the corn is tender, but still a little snappy.

Step 3

Add the cooked fregola to the courgette mixture, drizzle with another tablespoon of olive oil and stir in the Manchego, basil and lemon zest. Add 60-120ml of the pasta water to loosen, and more if you prefer it more ‘saucy’. Garnish with fresh basil and an extra sprinkling of Manchego.

Step 4

Place the block of ricotta on a serving dish and drizzle with olive oil and runny honey, then finish with the oregano and chilli flakes. Serve alongside the fregola with courgettes, placing a few tablespoons into the mixture or letting guests help themselves.

Recipe courtesy of Mediterranean Summer Table by Kathy Kordalis. Published by Ryland Peters & Small. Photography by Mowie Kay © Ryland Peters & Small.

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