Fregola with pumpkin is a first course that is simple and easy to make, prepared with ease and it is delicious. Fregula is a typical Sardinian semolina pasta usually seasoned with fish or vegetables, in this case with pumpkin, perfect for the fall and winter seasons. I also recommend trying FREGOLA ALLA PESCATORA. Now, let’s see how to make fregola with pumpkin, and if you try it, let me know. Barbara
I also recommend trying these recipes with fregola:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 11.3 oz fregola
- 10.6 oz pumpkin (weight already cleaned)
- 1.8 oz onion
- to taste extra virgin olive oil
- to taste salt
- to taste parsley
- 4.2 cups vegetable broth
- to taste nutmeg
How to prepare Fregola with pumpkin
Let’s start preparing the Fregola with pumpkin. Clean the pumpkin, remove the seeds, inner filaments, and skin. Cut the pumpkin into small pieces and then place it in the pan, add the chopped onion, extra virgin olive oil, and a pinch of salt. Put it on the stove and cook for 20 minutes.
Pour the fregola, mix well, and add a ladle of vegetable broth or hot water. Begin to cook the fregola, adding a ladle of broth at a time when you see that the fregola and pumpkin require it, and bring it to cooking.
The cooking time is indicated on the fregola package, but usually, it is if you cook it in boiling water. In this risotto-like way, the time is longer, so I recommend tasting it to check the consistency you prefer.
At the end of cooking, add a grating of nutmeg, chopped parsley, pecorino or other grated cheese, and serve.
How to store the Fregola with pumpkin
Store it in the refrigerator for 2 days
