Healthy Cooking
Healthy Cooking Fregula & Connecticut Salad
By Chef David Pianka
you like; I chose to highlight Connecticut grown vegetables (save the avocado) for a list of reasons, most importantly it just tastes better. Fresh local vegetables are our pride and joy in the restaurant. freshness and quality of each ingredient will be extremely important.
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Dish: Papacelle Fregula & Connecticut Salad Category: Entree Serves: 2 Prep Time: 10 minutes Cook Time: 10 minutes
Preparation:
Boil your fregula in salted water (the water should taste like the ocean) while you are completing the following steps (the fregula will be done in 8-10 minutes, when it is done it will be “al dente”, giving slight bite in texture
Item 1.5c Fregula
8 grape tomatoes - sliced in half ½ avocado
¼ zucchini - slivered
¼ yellow squash – slivered 4 leaves beet greens 2t Sicilian or Tuscan Extra Virgin Olive Oil
Suggested Substitutions none
Any other tomato Any vegetable Any vegetable Any vegetable Basil or parsley None
ugust is my favorite month of the year, it is amazingly hot outside, the beaches are a wonderful mecca for relaxation and, best of all, tomatoes are in their prime! For this month I am going to make a salad with those wonderful tomatoes and an Italian toasted semolina pasta called fregula. Fregula is pure bliss when added to vegetables for a light summer salad. This salad can be made with any vegetables
- Cut your vegetables and keep them to the side while you heat up a large pan on med-high heat for your fregula.
- In a bowl, slice your vegetables and smash in the avocado
I would love to hear from you. If you have any questions, ideas or would just like to talk food join me at our blog
www.papacelle.com. Join us on Facebook or email me
dave@papacelle.com anytime! See ad on page 22.
NaturalNutmeg.com 27
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