The FREGOLA WITH PUMPKIN AND TUSCAN KALE is an original and rustic first course, delicious and interesting — perfect to serve to friends who seek unusual pairings and who love the flavors of Italian tradition. In this dish, ingredients characteristic of different regions come together, yet the result is so good they seem made to be together. Of course it’s a first course that will make vegetarian friends happy and, without Parmesan, also vegans. It also offers a perfect intake of nutrients, proving to be a healthy dish ideal for the cold seasons.
The sauce for this fregola, a traditional Sardinian pasta with an ancient history, is very simple: it pairs two distinctive but well-known and appreciated vegetables — Tuscan kale and pumpkin. The first gives an intense and slightly bitter flavor, while the second brings the sweetness and creaminess that make the dish balanced and truly satisfying. I’ll add one aspect that in cooking should never be overlooked: the dish is also beautiful, and I assure you it gives the kind of satisfaction only comfort food can deliver.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 13 oz fregola
- 2 1/4 cups Delicata pumpkin (weight without peel and seeds)
- 3 3/4 cups Tuscan kale (cavolo nero)
- 1 shallot
- 4 1/4 cups water (or vegetable broth)
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
- 1/4 cup white wine
- 1/2 cup Parmesan
FOR FREGOLA WITH PUMPKIN AND TUSCAN KALE YOU’LL NEED
- 1 Pot
- 1 Pan
PREPARATION: FREGOLA WITH PUMPKIN AND TUSCAN KALE
Preparing the FREGOLA WITH PUMPKIN AND TUSCAN KALE is a piece of cake.
First, peel the pumpkin and remove the seeds. Then cut it into not-too-small cubes. In a pan put the finely chopped shallot and let it sweat over low heat for 2 minutes. Add the pumpkin, pour in a glass of hot water or vegetable broth and cook it for 5 minutes.
Meanwhile, wash the Tuscan kale, trim it by removing the central rib and tear the leaves into pieces.
Place the kale in the pan with the pumpkin, salt, pepper and cook for 1 minute. At this point add the fregola, toast it for a minute and deglaze with the white wine. Once the alcohol has evaporated add a few ladles of hot liquid and, stirring continuously, cook it as you would a risotto. As the liquid is absorbed, add more.
Halfway through cooking add the Tuscan kale, season further with salt and bring to doneness, taking care not to overcook.
With the heat off stir in the Parmesan and cream the fregola with pumpkin and Tuscan kale.
Serve it hot and enjoy it nice and creamy.
