Fregola sarda pasta salad with fresh vegetables

By Chef Lippe

Our first week of farmers markets has been a smashing big hit! Our move to Florida took a lot longer than planned…. moving an entire warehouse plus two dogs and your own house was not easy. We only lost a few wine glasses however, so I call it a successful move. Still unpacking boxes and still trying to find where the new home is for a lot of things that I know I unpacked but do not remember where I put it on the warehouse shelf.

We are still working on our schedule for the farmers markets but have the following schedule so far:

Monday evening: Audubon Park Community Market

Tuesday is cooking day so we are off

Wednesday: Cocoa Village Farmers Market

Thursday: Cape Canaveral Farmers Market

Friday: Farmers Market in Satellite Beach

Saturday: Farmer’s Market Oceanside Vero Beach

Sunday: Stuart Green Market

So if you are in the area please stop buy say HI and check out some of our fresh made items that are not available on our website.  Our stand is called Fratello Sole which means bother sun which seems to be a destiny that we had not even seen a few years ago.  When we first started our online store we were living in Washington DC. We named our company Sunshine Corporation (first step of our destiny).  Then my parents retired and moved to Florida (step two) and to keep the family together we moved to Florida also. So what better name for a Farmers Market stand than Fratello Sole! This week I made a garden fresh asparagus salad with some of our Fregola sarda pasta, tomatoes and asparagus that I got from my neighbor stand and 30 minutes in the kitchen start to finish.  This was such a big hit we sold out of both the fresh salad and the pasta.  Hope you enjoy it as well.

Fregola sarda salad with garden fresh tomatoes and aspargus

Ingredients:

4 oz. fregola sarda
8 spears asparagus, woody ends discarded and chopped into 1 inch segments
1 large heirloom tomato (approx. size of a beef tomato, substitute two plum tomatoes)
Half scallion or shallot, finely chopped
2 tablespoons goats’ curd (or mozzarella)
2 tablespoons chopped flat leaf parsley
Dressing: 1 tablespoon balsamic vinegar and 3 tablespoons extra virgin olive oil
salt and pepper

Directons:

Cook the fregola for 10-12 minutes in boiling water until al dente. For the last two minutes add the asparagus, they will cook in this time. Drain water to arrest the cooking process, put to the side.
Remove the tomato core and seeds and dice. Mix with the shallots, fregola, asparagus and parsley and dress. Season to taste.

Add the cheese, I pulled small chunks off with my fingers and dropped them onto the salad.
Enjoy!

 

Advertisements

3 Comments

Filed under asparagus, Chef Lippe, Fregola sarda, goat cheese, Pasta, recipes

3 responses to “Fregola sarda pasta salad with fresh vegetables

  1. looks very inviting this fregola. It is new to me. Yum!

    • It is very good with a slightly nutty flavor because the pasta is roasted when it goes through the extruder. It will available at our online store soon or if you are in central Florida visit us at the Farmers Market.

  2. Beautiful salad, I love fregola. If I ever get to Fla will definitely visit you at the farmers market.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s