Fregula, chorizo and radicchio

Babiche Martens

On a recent outing I tried tomato fregula topped with a piece of freshly-caught hapuka. This inspired me to create something with fregula — a mini form of pasta in small balls. Made from semolina dough and from Sardegna (Sardinia), you will find it in some supermarkets or specialty stores. Here, I have made a simple sauce to fold through with rocket, and fried some radicchio. Some people find radicchio (from the chicory family) a little bitter, so feel free to omit or replace with a steamed green vegetable.

Ingredients

250 g	Fregula (Main)
1 Tbsp	Olive oil
1	Red onion, sliced finely
4	Garlic cloves, sliced
1	Chorizo sausage, Spanish, cut into chunks (Main)
1 cup	Red wine
1 tin	Diced tomato
1 pinch	Salt and freshly ground black pepper
2 cups	Rocket
1 Tbsp	Oil
2 small	Raddichio (Main)

Directions

1. Cook the fregula as per packet instructions.
2. Heat oil in a frying pan to a medium heat. Add onion, garlic and chorizo, cooking until brown and golden. Add wine, tomatoes and salt and pepper to taste and cook for 10 minutes until slightly thickened.
3. Toss in the rocket to wilt.
4. Heat a frying pan to a medium heat. Add the 1 tablespoon oil. Fry radicchio until slightly browned.
5. Mix the fregula with the chorizo mixture. Place in a serving bowl and garnish with the fried radicchio.

More cafe-style recipes from Angela

• Roasted cauliflower with golden raisin dressing
• Beautiful bars