This is my seventh offering in the 2025 Alphabet Challenge, our second year of working our way through the alphabet with recipes. We post every other week for the entire alphabet and this is year two. Thanks for starting this series, Wendy of A Day in the Life on the Farm
G is for...
Extra Herby Gremolata by Food Lust People Love
Garlic Butter Roasted Carrots by Blogghetti
Garlic Honey Chicken Thighs by A Day in the Life on the Farm
Garlicky Fregola with Edamame, Mint, and Ricotta by Culinary Cam (you're here)
Gâteau Ardéchois (Chestnut Cream Cake) by A Messy Kitchen
Ginger Salad Dressing by Jolene’s Recipe Journal
Gravy Wali Gatte Ki Sabji by Sneha’s Recipe
Guava Salad, Burmese Style by Mayuri’s Jikoni
Guinness Stout Crockpot Simmered Corned Beef by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Stir-Fried Tomato Ginger Beef by Karen’s Kitchen Stories
Garlicky Fregola with Edamame, Mint, and Ricotta
As for me, I instantly knew that 'g was for garlic' because I love it so much! But it was so tough to decide what to share. I love garlic. All kinds of garlic. Green garlic, black garlic, elephant garlic, regular garlic. I use so much garlic, Jake sometimes asks if I can tone it down. "Maybe you don't have to use enough to scare away an entire colony of vampires this time," he suggests cautiously. He definitely wasn't thrilled to see all those heads of garlic on my cutting board for this dish!
This is one of those things that probably shouldn't even really count as a recipe because it's so simple.
First, you might be asking yourself: What Is Fregola?
Sometimes called Sardinian couscous, it stands solidly between being a grain and being a pasta. It has a nutty flavor and irregular texture that’s unique and alluring. I use it wherever I would couscous or orzo. Also, I love that it's hand-made. It's a tiny spherical pasta that is made from semolina and water.
Second, I'm sharing this because it is a perfect example of how simple ingredients can be put together into a delicious and filling dish.
Ingredients
1-1/4 cups fregola
water
salt
2 tablespoons olive oil (I used Garlic Oil)
2 ounces bacon (about 3 slices), chopped
3 to 4 cloves garlic, peeled and pressed
1 cup dry white wine
2-1/2 cups chicken broth
freshly ground black pepper
1 cup edamame beans
2 tablespoons chopped fresh mint, plus more leaves for serving
4 ounces ricotta in small scoops
Procedure
Cook fregola in a large pot of boiling salted water until al dente, so according to the package directions but on the lower side of the time. Drain pasta but set aside 1 cup pasta cooking liquid.
Heat 2 tablespoons oil in a large skillet over medium heat and cook bacon, until the fat has been rendered and it's nicely brown, approximately 5 to 6 minutes. Add garlic and cook, stirring occasionally, until bacon is crisp and garlic is aromatic, about 5 minutes.
Add wine and bring to a simmer. Cook until liquid is almost completely absorbed, approximately 5 minutes. Add broth and bring to a simmer. Add cooked fregola and simmer, stirring often, until broth is thickened, approximately another 5 minutes.
Season to taste with salt and pepper. Add edamame and chopped mint. Heat just until edamame is warmed through, approximately 2 minutes. Add pasta cooking liquid as needed to adjust dryness.
Serve topped with ricotta, mint, and cracked pepper and drizzled with oil.
This Time Last Year
I shared...with links to everyone else's posts...
That's a wrap for the letter 'G' v.2025. See you in two weeks for the letter 'H'. Stay tuned!
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