About the Recipe
This Fregola with Zucchini, Mint, and Bottarga combines simple ingredients to create a unique and definitely not boring flavor. The sautéed zucchini and mint add an extra kick, while the bottarga (if you choose to use it) brings in a delightful hint of the sea that I think works perfectly. Whether you serve it warm or cold, it’s always a hit. It's ideal for a work lunch or whenever you're craving a light yet flavorful first course.
Ingredients
160g Fregola
2 Zucchini
Fresh mint
Lemon zest
Garlic (optional
Bottarga or a sprinkle of seaweed flakes/capers for a veggie-friendly sea flavor
Oil
Salt and pepper
Preparation
Step1
Bring a pot of salted water to a boil. Add the fregola and cook according to the package instructions until al dente. Drain and set aside.
Step2
In a pan, heat the olive oil and a clove of garlic. Add the zucchini, a pinch of salt, and sauté for about 5-7 minutes, until they are beautifully golden and tender.
Step3
Once cooked, set aside some of the zucchini and blend them with fresh mint and extra virgin olive oil to create a green sauce that we'll use to dress our fregola.
Step4
Add the cooked fregola to the zucchini cream and the reserved zucchini. Then, mix in the chopped mint and lemon zest. Stir well to combine. Finally, sprinkle your dish with a bit of bottarga for that extra touch of sea flavor.
Why I Love This Dish
I love this dish because it’s simple, quick, and incredibly flavorful. It brings together fresh and straightforward ingredients in a genuine way, without being boring—and it showcases a pasta shape that’s a little different from the usual! The best part? You can make it ahead of time and enjoy it whenever you like; it’s delicious both warm and cold.