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Have you ever eaten fregola? The little toasted rounds of pasta look like Israeli couscous–relatively large, dried balls of semolina flour baked until golden. They get that color not just from time spent under heat, but often a bit of saffron. Fregola’s home base is Sardinia, one of those Italian islands in the Mediterranean Sea. You’ll find this imported pasta at specialty markets or high end grocery stores. Although fregola is not the most inexpensive pasta on the shelf, it is worth at least one round on your dinner table. Fregola is the base of this salad perfect for your end of summer cookouts or grilling parties, including the quickly approaching Labor Day weekend. Bring the fregola, and your guests will be impressed.
- 1 pound cooked fregola, warm
- 4 ounces fresh kale leaves, chopped
- ⅔ cup grated parmesan
- ⅓ cup extra virgin olive oil
- 12 ounces cooked chicken breast, shredded
- ½ cup red onion, thinly sliced
- ⅔ cup toasted, sliced almonds
- Kosher salt and black pepper, to taste