Name: Fregolone Sardo with pickled fennel and red wine vinaigrette
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6
Ingredients: 1 each onion, carrot and celery stalk, coarsely chopped; 2 fresh bay leaves; 250 gm fregolone Sardo (see note); 220 ml extra-virgin olive oil; 50 ml red wine vinegar; 200 gm cherry tomatoes, halved; ¼ cup (loosely packed) flat-leaf parsley, coarsely torn; 2 tbsp marjoram; Finely grated bottarga di tonno, to serve (see note); Pickled fennel; 250 ml each white wine vinegar and chardonnay vinegar (1 cup); 1 fresh bay leaf; 2 baby fennel bulbs, thickly sliced; 100 ml vegetable oil; 1 garlic clove, bruised

Fregolone Sardo with pickled fennel and red wine vinaigrette

Australian Gourmet Traveller recipe for fregolone Sardo with pickled fennel and red wine vinaigrette by Lalla Rookh in Perth.

Serves 6

Prep

30M

Cook

10M

Total

40M

“I would love to reproduce the fregolone Sardo salad at Perth’s Lalla Rookh. Would you ask them for the recipe?”

Jenny Strauss, Perth, WA

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Ingredients

1 each onion, carrot and celery stalk, coarsely chopped

2 fresh bay leaves

250 gm fregolone Sardo (see note)

220 ml extra-virgin olive oil

50 ml red wine vinegar

200 gm cherry tomatoes, halved

¼ cup (loosely packed) flat-leaf parsley, coarsely torn

2 tbsp marjoram

Finely grated bottarga di tonno, to serve (see note)

Pickled fennel

250 ml each white wine vinegar and chardonnay vinegar (1 cup)

1 fresh bay leaf

2 baby fennel bulbs, thickly sliced

100 ml vegetable oil

1 garlic clove, bruised

Method

Main

1.For pickled fennel, bring vinegar, bay leaf and 500ml water to the simmer in a saucepan over medium heat, add fennel and cook for 30 seconds. Remove from heat and set aside to cool in liquid. When cool, drain (discard liquid), combine with oil and garlic and set aside to marinate (3 hours or overnight). Drain before using.

2.Place onion, carrot, celery, bay leaves and 2 litres water in a large saucepan over medium heat, bring to the simmer, add fregolone Sardo and simmer until tender (8-10 minutes). Drain well, spread on a tray, drizzle with 1 tbsp extra-virgin olive oil and set aside to cool.

3.Whisk red wine vinegar and remaining oil in a small bowl, season to taste and set aside.

4.Combine fregolone Sardo, tomato and pickled fennel in a bowl, season to taste, drizzle with red wine vinaigrette and toss to combine. Serve scattered with parsley, marjoram and bottarga di tonno.

Fregolone Sardo is a small toasted Sardinian pasta available from select delicatessens and Italian grocers. If it’s unavailable, substitute fregola or Israeli couscous. Bottarga di tonno is a cured, pressed Sardinian fish roe available from select delicatessens and fishmongers.
This recipe is from the March 2013 issue of
.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Alice Storey

Styling by Geraldine Muñoz