Andy Montoya
Mushroom fregola with asiago parmesan cheese is a hearty and delicious dish. Fregola is a small circular pasta from the Italian island of Sardinia, similar to Israeli couscous. It has a nutty flavor and chewy texture, making it a great base for soups, stews, and salads. In this recipe, fregola is cooked with cremini mushrooms, shallots, and Parmesan cheese. The mushrooms are cooked until browned, then fregola and stock are added and simmered until al dente. The dish is then seasoned with salt, pepper, and rosemary, and served with extra grated Parmesan cheese. Asiago is a cow's milk cheese from northeastern Italy with a sweet and nutty flavor. It can be used interchangeably with Parmesan, adding a creamy texture to the dish.
| Characteristics | Values |
|---|---|
| Main Ingredients | Cremini mushrooms, white wine, fregola, Parmesan cheese, shallots, parsley, rosemary, olive oil, garlic |
| Style | Risotto-style |
| Cheese | Asiago cheese is a cow's milk cheese from the northeastern region of Italy. It is considered a mountain or Alpine cheese and can vary in flavor depending on its aging. It has a very sweet and nutty flavor. |
| Fregola | A tiny circular pasta from the Italian island of Sardinia. It is made with semolina and water and makes a great base for soups, stews, and salads. |
| Recipe | Sauté the shallots until they begin to caramelize. Add the mushrooms and cook until browned. Add the fregola and stock, then cover and simmer until al dente. |
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What You'll Learn
- Fregola is a small circular pasta from the Italian island of Sardinia
- Asiago is a cow's milk mountain or Alpine cheese from the northeastern region of Italy
- Parmesan is a rich, nutty hard cheese that has been aged 1-2 years
- Cooking instructions for mushroom fregola
- Serving suggestions for mushroom fregola
Fregola is a small circular pasta from the Italian island of Sardinia
Mushroom fregola with asiago parmesan cheese is a hearty and delicious dish. It is a vegetarian meal with a creamy texture and strong flavour.
Fregola, also known as fregula, is a tiny circular pasta from the Italian island of Sardinia. It is made with semolina and water and is similar in shape and size to Israeli or pearl couscous. The name fregula comes from the Latin "ferculum", which means crumb. The pasta is made by hand, using a special ceramic dish with grooves, where the dough is rubbed to create tiny pearls. This process is lengthy and requires skill.
Fregola is a unique type of pasta with a chewy texture and nutty flavour. It is often toasted, giving it a rough surface and richer taste. The toasting process is done in ovens, giving the pasta a golden-brown colour. This step also cooks the pasta, which can then be boiled and served with a variety of sauces.
In Sardinia, fregola is commonly prepared with saffron, which grows abundantly on the island. It is also served with a simple tomato sauce, known as "pomodoro". Fregola's versatility extends to being a great base for soups, stews, and salads. Its small and chewy texture, similar to a grain, makes it ideal for these dishes.
Fregola is a staple in Sardinian cuisine and an important part of the island's unique food culture. It has a long history, possibly dating back to the 10th century, and is an integral part of traditional Sardinian dishes.
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Asiago is a cow's milk mountain or Alpine cheese from the northeastern region of Italy
Mushroom fregola is a hearty and delicious vegetarian dish made with cremini mushrooms, shallots, and Parmesan cheese. The recipe calls for the mushrooms to be cooked until browned, and then fregola and stock are added and simmered until al dente. The dish is flavoured by the addition of a cheese rind, which can be from Parmesan.
Fregola is a type of pasta from Sardinia, Italy. It is made from toasted semolina and has a nutty flavour and chewy texture. It is similar in size and shape to Israeli couscous and can be used in recipes as a substitute for couscous, farro, or orzo.
Now, about Asiago cheese: Asiago is a cow's milk cheese first produced in the Asiago region of Italy. It is a type of mountain or Alpine cheese that can assume different textures depending on its aging process. Fresh Asiago, or Asiago pressato, has a smooth texture and is often sliced for sandwiches or melted on dishes. Aged Asiago, or Asiago d'allevo, has a crumbly texture and is often grated over salads, pastas, and soups.
Asiago cheese is a protected designation of origin (DOP) product, with production originating in the northeastern region of Italy, specifically the provinces of Vicenza, Trento, Padua, and Treviso. The cheese is produced and matured in dairies located more than 600 meters above sea level, using milk from farms also above this altitude, and is labelled as a "Product of the Mountains". The production of Asiago has spread globally, and the term "asiago" now describes a style of cheese that can be produced anywhere.
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Parmesan is a rich, nutty hard cheese that has been aged 1-2 years
Mushroom fregola with asiago parmesan cheese is a hearty and delicious dish that combines toasted semolina pasta with cremini mushrooms, shallots, garlic, and parsley. The star of the dish, fregola, is a tiny circular pasta from the Italian island of Sardinia, similar in shape to Israeli couscous. Its nutty flavor and chewy texture make it a versatile ingredient that can be used in soups, stews, and salads.
The addition of parmesan cheese enhances the creaminess and flavor of the dish. Parmesan, or Parmigiano Reggiano, is a rich, nutty, hard cheese that undergoes a stringent aging process. To develop its characteristic grainy texture and special organoleptic properties, Parmesan is aged for a minimum of 12 months, the longest of all PDO cheeses. During this time, the cheese wheels are arranged in long rows in a maturing room, where the temperature and humidity are carefully controlled. This process dries the outside of the cheese, forming a natural rind, while the inside develops its signature grainy structure.
The aging process for Parmesan can extend beyond the minimum of 12 months, with some cheeses aged for 18, 24, 30, 36, or even 40 months. The longer aging times result in a more crumbly texture and the development of more intense flavors. For example, Parmesan aged for 20-24 months is described as having a perfect balance between sweet and savory, with a moderately intense taste. As the aging progresses, notes of nuttiness and spices like nutmeg become more prominent.
The versatility of Parmesan cheese is showcased in the mushroom fregola dish, where its nutty flavor complements the other ingredients. The cheese can be added in grated form or as a cheese rind during the cooking process, infusing the fregola with its rich flavor.
Overall, the combination of nutty fregola, earthy mushrooms, and the rich, nutty flavors of aged Parmesan cheese creates a delightful culinary experience, making mushroom fregola with asiago parmesan cheese a tasty treat for any occasion.
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Cooking instructions for mushroom fregola
Mushroom fregola with asiago parmesan cheese is a hearty and delicious dish that can be served as a side or a vegetarian main. Here is a detailed, step-by-step guide on how to prepare this tasty meal.
Ingredients:
- Cremini mushrooms
- Dry white wine (such as Sauvignon Blanc)
- Fregola (toasted Sardinian pasta)
- Parmesan cheese (Parmigiano Reggiano) or Asiago
- Shallots
- Parsley and rosemary (fresh herbs)
- Olive oil
- Garlic
- Salt and pepper
- Chicken or vegetable stock (optional: cheese rind)
Cooking Instructions:
- Sauté the shallots in olive oil over medium heat until they begin to caramelize. Stir occasionally to prevent burning.
- Add the mushrooms and continue to cook until they are nicely browned, releasing their liquid. This should take around 20-25 minutes.
- Stir in the garlic and rosemary, combining the flavors.
- Add the fregola, combining it with the other ingredients.
- Pour in the stock (and optional cheese rind) and bring the mixture to a boil over medium-high heat.
- Reduce the heat to medium or medium-low, cover, and simmer for 10-12 minutes.
- Uncover and continue cooking for an additional 2-4 minutes, until the fregola has thickened slightly and absorbed most of the stock.
- Remove from heat and mix in chopped parsley, reserving about 2 tablespoons for serving.
- Season with salt and pepper to taste.
- Serve with extra grated parmesan or asiago cheese and the remaining parsley on top.
Tips:
- Fregola is a toasted semolina pasta with a nutty flavor and chewy texture. If you cannot find fregola, you can substitute it with Israeli couscous, farro, or orzo.
- Cremini mushrooms are a great choice, but you can use other varieties as well.
- For the cheese, Parmigiano Reggiano is nutty and rich, while Asiago is a cow's milk cheese with a sweet and nutty flavor that varies with aging. Fresh Asiago is semi-soft and mild, while aged Asiago is firmer, drier, and sharper.
- You can adjust the amount of stock used according to your preference. If you prefer your fregola drier, cook it a few minutes longer to absorb more stock.
- This dish is best served fresh and can be paired with a side salad.
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Serving suggestions for mushroom fregola
Mushroom fregola is a hearty and delicious dish that can be served as a side or a vegetarian main. It is made with toasted semolina pasta, cremini mushrooms, shallots, garlic, stock, and cheese. The addition of Asiago Parmesan cheese will lend a sweet and nutty flavor to the dish. Here are some serving suggestions for mushroom fregola:
As a Main Course
Fregola is a filling dish and can be served as a vegetarian main course. To make it a more substantial meal, you can add some protein. Here are some ideas:
- Crispy, salty pancetta: Cook the pancetta until golden-brown and crispy, then add the fregola and other ingredients to the pan. This will infuse the dish with a pork flavor and add a nice texture contrast.
- Chicken: You can cook the fregola risotto-style with chicken stock and serve it with crispy cast iron chicken thighs.
As a Side Dish
Mushroom fregola also makes a great side dish. Here are some main course options that would pair well with it:
- Roasted vegetables: Fregola is a hearty dish that can stand up to roasted veggies.
- Meat dishes: The nutty flavor of fregola pairs well with meat. Try it with a simple grilled steak or chicken dish.
- Fish: The mushroom fregola would also go well with a mild white fish like cod or halibut.
As a Salad
Fregola is a great base for salads. You can serve it cold or warm, and it adds a chewy texture and nutty flavor to the salad. Here are some ideas:
- Pasta salad: Combine fregola with other types of pasta, vegetables, and a vinaigrette.
- Grain salad: Fregola can be used in place of other grains like couscous, farro, or orzo in grain salads.
As a Soup or Stew
Fregola is also excellent in soups and stews. Its chewy texture and nutty flavor will add interest and depth to these dishes. Try it in a:
- Minestrone soup: Fregola can be added to a vegetable-based soup for a heartier meal.
- Bean stew: The nutty flavor of fregola would pair well with a white bean stew.
These are just a few suggestions for serving mushroom fregola. It is a versatile dish that can be adapted to suit many different tastes and dietary preferences.
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Frequently asked questions
Fregola is a tiny circular pasta from the Italian island of Sardinia. It is made with semolina and water and has a chewy texture and nutty flavor. It is often used in soups, stews, and salads.
Asiago is a cow's milk cheese from the northeastern region of Italy. It is a mountain or Alpine cheese and its flavor varies depending on its aging. Fresh Asiago is semi-soft and mild-flavored, while aged Asiago is more firm, dry, and sharp. It has a sweet and nutty flavor.
Yes, Asiago and Parmesan are often used interchangeably, especially as pasta toppings. Asiago is nuttier and creamier than Parmesan, with a texture that ranges from smooth to crumbly. Parmesan has a more intense and pungent flavor and is harder and crumbly.
In addition to mushrooms, fregola, and Asiago Parmesan cheese, the dish may include shallots, garlic, olive oil, white wine, chicken stock, parsley, rosemary, and butter.
First, sauté the shallots until they caramelize. Then, add the mushrooms and cook until browned. Next, add the fregola, stock, and cheese rind, and simmer until al dente. Finally, stir in the remaining ingredients and serve with extra grated Asiago or Parmesan cheese on top.
