Fregola sounds like a nice cheese to accompany drinks. But it certainly isn't. Fregola is an Italian type of pasta, originating in Sardinia. It can be compared to couscous. In the far corners of Sardinia, this culinary treasure was born. This small hand-rolled pasta ball, with its unique texture and flavor, has captured the hearts of the Sardinian people for generations. The story goes that fregola once served as a wedding gift, a symbolic gift of love and abundance.
Fregola lends itself perfectly to a range of flavorful combinations. It likes to play the starring role in vegetarian dishes. With roasted vegetables and fresh herbs, fregola comes into its own. It is a versatile ingredient that retains its charm in any season. Combine with sweet potato and ... try something new!
With this delicious dish, there are a few accessories you can't do without! The Bastard Cast Iron Grid plays a crucial role. It creates those irresistible grill marks on the sweet potato and adds a flavorful crunch to your dish.
For an extra smoky dimension, we recommend the The Bastard Smoker Mix Box recommended. Place your sweet potato with this smoking wood and let the subtle woody aromas blend with the flavors of the fregola and sweet potato.
And last but not least, our The Bastard Cast Iron BBQ Wok is indispensable. The cast iron wok is a wonderful addition to your Bastard and ideal for quick wok dishes on the BBQ. Cast iron is a durable material that is long-lasting and hard-wearing. The wok is pre-seasoned and therefore does not need to be baked in.
Together, these The Bastard products ensure that the dish Bataat with Fregola becomes a true masterpiece, a symphony of flavors and textures that will surprise and delight your taste buds.
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- 4 sweet potatoes (sweet potato)
- 1 cup olive oil
- 1 onion chopped
- 1 clove of garlic cut small
- 1 bay leaf
- 400 grams of fregola (roasted pasta)
- 200 milliliters of dry white wine
- 1.7 liters of vegetable broth
- diced zucchini
- 1 sweet bell pepper cut small
- 75 grams of corn
- 125 grams of blue stilton
- 14 cherry tomatoes halved
- Salt
- Pepper
- 4 spring onions in rings
Roast the sweet potatoes on the grill of The Bastard (170 - 200°C) for about half an hour, wrapped in aluminum foil. Unwrap, cut in half lengthwise, let cool for a moment, then carefully remove the insides. (Be sure to scoop out so far that a few mm remains in relation to firmness when you go to fill the peels).
Place the wok on The Bastard. Heat the olive oil, sauté the onion, garlic and bay leaf and glaze the fregola with it. Deglaze with the white wine and reduce briefly. Add half of the stock and cook for about 15 minutes until the liquid is absorbed. Stir well in between so that the fregola does not stick to the bottom or sides.
Gradually add the rest of the vegetable stock until the fregola is done: soft but still al dente (so taste it in between!). Add the zucchini, bell bell pepper and corn 5 minutes before the fregola is ready and cook for a few minutes.
Crumble the cheese and stir it in. Add the tomatoes and let warm for a few more minutes. Season with salt and pepper, if necessary.
Serve the fregola mixture in the sweet potato and sprinkle with the bosuiris.
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