Insalata di fregola con olive, scorza d’arancia ed erbette
Fregola Salad With Olives, Orange Zest & Fresh Herbs

About This Recipe

Are you looking for a delicious recipe with a difference? If you are, you’ve found it! Here’s my fregola salad with olives, orange zest & fresh herbs for you to enjoy.

A true Sardinian speciality, fregola is a type of pasta typically made from semolina dough. It is similar to couscous, but with larger pellets that have been toasted in the oven so it has a firmer texture and nuttier flavour. You can find fregola of differing sizes in Italian delicatessens and online – it is perfect with fish or shellfish.

TwitterFacebook

4

Serves

10

Ingredients

Pasta Recipes, Salads, Meat-Free Recipes

Type

Ingredients

  • 160g Fregola
  • 7 tablespoons Extra virgin olive oil
  • 150g Green olives, pitted, drained & quartered
  • 1 Garlic clove, peeled & finely chopped
  • 1 tablespoon Fresh marjoram, chopped
  • 10 Fresh mint leaves, shredded
  • 1 Large unwaxed orange, grated zest
  • 3 tablespoons Balsamic vinegar
  • To taste Salt
  • To taste Freshly ground black pepper

Weight Converter

Found in This Book

Feast your eyes on the finest fregola salad with olives, orange zest & fresh herbs! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Bring a large pan of salted water to the boil. Add the fregola and cook for about 8 minutes or until al dente. Drain thoroughly, toss with 3 tablespoons of the oil and spread out on a large plate or tray to cool completely.
  2. Meanwhile, put the olives in a large bowl with the garlic, marjoram, mint and orange zest. Add the remaining oil and the vinegar and stir to combine.
  3. Fold in the fregola and season with salt and pepper. Toss well. Serve at room temperature.

Once you’re done, simply sit back and enjoy your fregola salad with olives, orange zest & fresh herbs and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Courgette Fritters With Pecorino

View Recipe

Next Recipe

Homemade Sardinian Pasta Shells

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Frittelle di zucchine con pecorinoCourgette Fritters With Pecorino

Whenever we are in Olbia, a port town on the northeast coast of Sardinia near my home, we order courgette fritters instead of chips. They make a great side dish or snack, but if you include cheese, as I have done here, they make a more substantial first course. Pecorino sardo, a traditional Sardinian hard cheese made from sheep’s milk – is similar to the better-known pecorino romano (which...

4

Serves

10

Ingredients

Vegetables

Main Ingredient
View Recipe

Avocado Grigliato Ripieno di Pomodori, Cipollotti, Olive e CapperiGrilled Avocado Stuffed With Tomatoes, Spring Onions, Olives & Capers

This dish is rather retro and I used to make it when I first came to London as a teenager. Make sure that the avocados are perfectly ripe and don’t use buffalo mozzarella, as it will release too much milk during cooking. Grilling the avocado makes it softer and more velvety, but don’t overcook or it will turn mushy. Serve with your favourite salad leaves.

4

Serves

14

Ingredients

Vegetables

Main Ingredient
View Recipe

Gelato facile all'amarenaEasy Sour Cherry Ice Cream with Amaretto Sauce

Sour cherries (also known as tart cherries) are smaller and softer than sweet cherries. Although they are sometimes eaten fresh, in Italy – where Morello is the most popular variety – sour cherries are usually used in jams, jellies, sorbets and ice creams. This particular ice cream contains condensed milk, which gives a creamy, smooth texture without churning – a bit of a cheat, but no one need...

6

Serves

6

Ingredients

Cherries

Main Ingredient
View Recipe

Zuppa di Cipolle e PancettaOnion, Tomato and Pancetta Soup

By far – and I really mean by far – this has to be my favourite soup recipe in any of my books. If you like onion soup, this is so much more – in fact, I don’t know anyone who has tried it and not loved it. I think you will be amazed at the flavour combinations. Make sure it is always served hot. It will keep refrigerated for 48 hours, but remember, like most soups, it can be reheated only...

4

Serves

9

Ingredients

Pork

Main Ingredient
View Recipe

Saltimbocca di TacchinoTurkey Saltimbocca with Sage and Parma Ham

For anyone who loves turkey but is bored with the traditional ways of cooking it, you have just found the recipe that you need. In my house we have saltimbocca at least once a week because it’s easy to prepare and most importantly full of flavour. You can definitely try it with chicken breasts and, if you don’t like Parma ham, use pancetta. In the event that you don’t have Marsala wine, a good...

4

Serves

7

Ingredients

Turkey

Main Ingredient
View Recipe

Gnocchi al Forno con Cannellini, Spinaci e PomodoriBaked Gnocchi with Cannellini Beans, Spinach and Tomatoes

I love making fresh gnocchi with my kids, but sometimes I simply don’t have the time so I buy them instead. When buying gnocchi, look for a good-quality brand that contains at least 70 per cent potato. Baking shop-bought gnocchi can really jazz them up. Here I’ve combined them with spinach, cherry tomatoes, cannellini beans and cheese for a hearty dish. Serve with a crisp salad on the side.

4

Serves

10

Ingredients

Vegetables

Main Ingredient
View Recipe