logo Martin van essen Logo Blaauw Logo TKI Logo Royal Botania Sub Zero Wolf Logo strak Gaggenau watermerk, Gaggenau logo Logo Van van EE

Fregola with cavolo nero, prawn and roasted tomato

Fregola with cavolo nero, prawn and roasted tomato

Starter For 4 persons

Ingredients

Fregola
1 st small onion
1 clove of garlic
125 g frigola
½ tsp tomato paste
½ glass of white wine
4-6 leaves of cavolo nero
(kale or other types of cabbage
alternatively)
500 ml chicken/shrimp broth
½ lemon
knob of butter
4 sprigs of parsley

Prawn and tomato
8 pcs prawn
12 pcs cherry tomatoes
½ tsp vegetable oil

Materials
- teppan
- strainer

Preparation

Fregola
-
Have the broth ready to boil. Add the heads and peels
of the prawns for extra flavor.
- Prepare the cavolo nero by taking out the coarse veins and the rest in
cut pieces (2×2 cm). Finely chop the parsley.
- Chop the onion and finely chop the garlic.
- Preheat a saucepan on the induction hob, setting 7.
- Sauté the onion and garlic until translucent, then add the fregola. half a minute already
Stir-fry through and then add the tomato paste. Bake for a while again and
Deglaze with the wine.
- Let boil until almost all the wine has evaporated. Then add half of the
add broth and turn down the heat so that it comes to a gentle boil.
- After about five minutes, add the cavolo nero and a little more broth if necessary.
- Simmer until the pasta is tender, adding more broth as needed.
- At the end, add the butter, parsley and lemon juice to taste.

Prawn and tomato
-
Preheat the teppan on the highest (not boost) setting.
- Put the tomatoes and prawns both in their own bowl and add the oil and
Add pepper and salt. Mix well so that everything is coated with oil.
- Roast the prawns and tomatoes on the teppan until cooked and a nice
have color.
- Place them on a preheated plate to avoid overcooking.

Finishing and serving
- Put a scoop of fregola on each plate.
- Top with the tomato and prawns.
- Finally, drizzle some extra virgin olive oil and lemon juice on top.

For more tasty recipes, check out the Gaggenau cookbook

View Gaggenau projects here

Back to blog