One-Pan Fregola with Dandelions, Mint and Ricotta Cheese
This dish highlights Sardinian fregola pasta, which is combined with dandelions, fresh mint, and creamy ricotta cheese. If dandelions are unavailable, spinach or arugula can be used.Fregola pasta is a traditional semolina pasta formed into small, toasted balls, giving it a nutty flavor and a pleasantly chewy texture. It is also versatile enough to be used in soups and salads and can generally be found at most Italian specialty stores.This recipe was developed in February, using large, cultivated dandelions from a local grocery store.
Ingredients
- 2 tablespoons olive oil
- ½ cup chopped onion
- 2 cups dandelions chopped
- 2 garlic cloves minced
- ½ teaspoon red pepper flakes
- 4 cups chicken or vegetable broth
- 1 cup fregola (or substitute with either couscous or orzo)
- ⅓ cup chopped fresh mint
- ½ cup ricotta cheese
- Salt and freshly ground black pepper to taste
- Grated Parmesan cheese, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and dandelions. Cook, stirring occasionally, until softened, about 5 to 8 minutes.
- Add the garlic and red pepper flakes and cook for 1 minute more.
- Pour in the broth, stir in the fregola, and bring to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the fregola is cooked through and the broth is absorbed.
- Remove from heat, then mix in the mint and ricotta cheese until well combined. Season with salt and pepper to taste.
- Serve immediately, garnished with a drizzle of good olive oil and Parmesan cheese (if desired).
