Debbi & Charles Delcambre
Here is an amazing guest recipe from one of our long time subscribers, Charles Delcambre of Fancy Gap, Virginia.
“I made a different type of pasta salad for dinner. Fregola Pasta with Citrus.
The pasta was an Italian artisan toasted fregola, Pasta Abruzzese di semola di grano dura.
It was a delicious citrus pasta salad, and this was my first time to use fregola pasta. I’ll definitely make this again!”
Fregola Pasta with Citrus
Ingredients:
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- Fregola pasta
- Chicken broth
- 1/2 cup Galilee Green Olive Oil (GGOO)
- 1 orange, zested for orange oil
- 1 orange supremed
- 1 grapefruit supremed
- 1/2 tablespoon toasted fennel seeds
- 1 red onion thinly sliced
- 1/2 cup chopped mint
- 1/4 cup chopped basil
- Salt and pepper to taste
Directions:
1. Cook the pasta in chicken broth for 14 minutes.
2. Add orange zest to 1/2 cup of Galilee Green olive oil to make an orange oil.
3. After pasta is cooked, mix all the ingredients in a large bowl and use the orange oil as the dressing.
Enjoy!
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Based on the comments Charles received on FB, this recipe looks like a winner!
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