Fregola risotto with porcini and soft-cooked eggs
Vegetarian, Soy Free
30 - 40 Minutes
In Italy, pasta cooked risotto-style (gently simmered in a little liquid instead of a big pot of boiling water), is called pasta risottata—and it’s delicious, more buttery and tender than the ordinary kind. Along with dried porcini, zucchini, and cherry tomatoes, Chef Justine finishes the dish with a light sprinkling of Celtic sea salt mixed with fresh thyme, for extra woodsy flavor and crunch.
- ¼ ounce dried porcini mushrooms
- 2 pasture-raised organic eggs
- ½ pound zucchini
- 1 to 2 shallots
- Peeled fresh garlic
- 1 cup fregola
- 2 sprigs fresh thyme
- ½ pound cherry tomatoes
- Fresh basil
- ½ teaspoon Celtic sea salt
- 2 ounces grated Pecorino Romano
Soak the porcini; cook the eggs
Bring a pot of salted water to a boil. Fill a bowl with ice water. Carefully lower the eggs into the boiling water; cook over high heat for 5 minutes for soft-boiled, 8 minutes for hard-boiled. Transfer the eggs to the ice water to cool. Carefully peel. While the eggs cook, start the zucchini.
Prep and cook the zucchini
- Trim the ends from the zucchini; cut the zucchini into ¼-inch-thick half-moons.
- Peel and finely chop the shallot.
- Finely chop enough garlic to measure 1½ teaspoons.
Cook the fregola
Finish the risotto
- Cut the cherry tomatoes in half.
- Strip the leaves from the basil stems; coarsely chop the leaves.
- Pick the leaves from the thyme stems.
When the fregola is tender, remove the pan from the heat. Add the zucchini, cherry tomatoes, basil, and Pecorino Romano. Remove from the heat and season to taste with salt and pepper.
Nutrition per serving: Calories: 650, Protein: 27 g, Total Fat: 27 g, Monounsaturated Fat: 12.5 g, Polyunsaturated Fat: 1.5 g, Saturated Fat: 9 g, Cholesterol: 245 mg, Carbohydrates: 74 g, Fiber: 6 g, Added Sugar: 0 g, Sodium: 1040 mg
Contains: eggs, milk, wheat