Cold Pressed Extra Virgin Olive Oil
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Fregula kin Isparau e Gorgonzola

sweet myrtle and bitter honey 369x482

From The Private Collection of Arcodoro and Sweet Myrtle & Bitter Honey

Fregula with asparagus and Gorgonzola
Serves 4

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2 tablespoons extra virgin olive oil
1 shallot, finely chopped
1 medium bunch asparagus, thinly sliced
4 cups chicken stock
2 cups (12 ounces) fregula
½ cup Vermentino wine (or other dry white wine)
½ cup Gorgonzola, crumbled
2 tablespoons single-orchard extra virgin olive oil
Sea salt and freshly ground black pepper

To Prepare:

Heat the olive oil in a large saucepan over medium heat. Add the chopped shallot and
sauté until golden. Add the asparagus and keep stirring for about 3 minutes longer.

In another pot, bring the chicken stock to a boil.

Add the fregula to the asparagus and cook for 2 minutes longer, letting the fregula
toast, stirring continuously. Pour in the white wine and cook until liquids are absorbed.

Add the boiling chicken stock to the saucepan. Cook for 10 minutes or until liquid is
fully absorbed, continuously stirring. Remove from heat. Stir in the Gorgonzola until
fully incorporated then stir in the single-orchard olive oil. Season with salt and pepper
to taste. Let the mixture rest for a few minutes before serving.

GourmetSardinia Co., Inc. ~ 7051 Portwest Drive Suite 100 ~ Houston, TX 77024
713-621-6858 ~
Arcodoro & Pomodoro Restaurants ~ Houston & Dallas ~

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Cooking the Sardinian Way

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