Fregola With Grilled Courgettes, Tomatoes And Fennel Butter Cooking With Paula McIntyre podcast

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Cooking with Paula McIntyre »
Fregola With Grilled Courgettes, Tomatoes And Fennel Butter

3d ago 9:14

MP3•Episode home

Fennel butter 1 shallot, finely chopped 1 clove garlic, chopped 1 tablespoon olive oil 200ml dry white wine 250g soft butter Large handful fennel herb chopped ( substitute any soft herb like basil, chives, parsley etc)

Cook the shallot and garlic in the oil until golden. Add the wine and reduce until none of the liquid remains. Blend with the butter and fennel to a smooth paste. Roll in cling in the shape of a sausage and chill. Can be divided up and frozen in batches.

350g fregola ( or substitute orzo pasta) 2 shallots, finely chopped 2 cloves garlic, minced 1 tablespoon olive oil plus more for brushing 200g heritage tomatoes, cut into 2cm chunks 1 yellow courgette 1 green courgette 200ml vegetable stock 1tablespoon balsamic vinegar 75g grated parmesan 50g fennel butter ( or just use regular butter) Chopped parsley, lovage to finish

Slice the courgettes in half lengthwise then cut into ½ cm thick strips. Brush with oil and cook on a hot griddle pan to scorch for about 2 minutes each side – season with salt. Chop the courgettes into chunks. Cook the shallot and garlic in the oil until golden then add the tomatoes. Season with salt and pepper and cook for 4 minutes. Add the courgettes and stock, place a lid on top and simmer for 5 minutes. Cook the fregola in boiling salted water for about 7 minutes. Add the balsamic and butter to the courgette mixture and stir until fully incorporated. Drain the fregola well and add to the mixture. Add half the parmesan and herbs and mix well. Spoon into bowls and top with the remaining parmesan.

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