Lidia's Italy at Home #5

Page 98

Fregola Salad Insalata di Fregola Fregola, tiny round pasta shapes pasta made from semolina, is hearty and chewy like a grain but cooks quickly. This hearty pasta salad is best when made a bit ahead to let the flavors mingle. Fregola is very versatile. In addition to this preparation, I also like it cooked risotto-style with seafood.

Yield Serves 4 to 6

Ingredients Kosher salt and freshly ground black pepper 2 cups fregola ⅓ cup extra-virgin olive oil, plus more as needed 3 tablespoons red-wine vinegar, plus more as needed 6 ounces young provolone, diced 6 ounces mortadella, diced 1 cup diced yellow or orange bell pepper 2 stalks celery, chopped ½ medium red onion, finely chopped ⅓ cup pitted black Italian olives, slivered ⅓ cup toasted pistachios, coarsely chopped 6 cups baby arugula

Recipe Bring a large pot of salted water to boil. Add the fregola and cook until al dente, about 10 to 12 minutes. Rinse and drain. Let cool for about 10 minutes in the colander. While the fregola is still warm, but not hot, add to a large serving bowl. Drizzle with the oil and vinegar and toss. Add the provolone, mortadella, peppers, celery, red onion and olives. Toss well. Let sit at room temperature for 1 hour (or in the refrigerator for longer) to let the flavors mingle. (If you refrigerate, let come to room temperature before serving.) To serve, add the pistachios and toss. If the salad seems dry, drizzle with a bit more oil and vinegar and toss again. Spread the arugula on a serving platter. Mound the fregola on top and serve.

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LIDIA'S ITALY AT HOME.indd 96

02/07/21 18:37


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Peach and Plum Bread Lasagna

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pages 120-121

Quick Tiramisù Cups

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page 122

Raw and Cooked Salad

2min
pages 112-113

Zucchini in Scapece

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Italian “Baked” Beans

2min
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Bricked Chicken

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Spicy Potato Salad

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pages 106-107

Skillet Meatloaves

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Macaroni and Cheese

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pages 100-103

Fregola Salad

1min
pages 98-99

Rigatoni alla Norma

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pages 96-97

Campanelle with Raw Heirloom Tomato Sauce

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Grapefruit–Vermouth Spritz

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Peach–Basil Sgroppino

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Strawberry Gelato

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Rum Punch

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Grilled Lamb Skewers

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Florentine-Style Steak

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Panzerotti

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Spaghetti with Clams

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Crispy Baked Tomatoes

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Panelle Sandwiches

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Braised Broccoli Rabe with Burrata

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Grilled Swordfish Rollatini

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Caponata

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Tomato-Garlic Bread

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Pizzelle

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Grilled Pork Chops with Plum and Red Onion Mostarda

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Mixed Bean, Caper, and Basil Salad

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Campari IPA Cocktail

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Clambake Italian-Style

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Barley Salad with Chicken and Giardiniera

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Chilled Corn and Yellow Tomato Soup

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Cherry Jam Tart

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Trenette with Pesto Genoa-Style

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Panzanella

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Shrimp and Melon Salad

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