{"id":194006,"date":"2021-06-15T10:33:08","date_gmt":"2021-06-15T08:33:08","guid":{"rendered":"https:\/\/www.hoog.design\/?p=194006"},"modified":"2024-04-22T09:19:53","modified_gmt":"2024-04-22T07:19:53","slug":"fregola-met-cavolo-nero-gamba-en-geroosterde-tomaat","status":"publish","type":"post","link":"https:\/\/www.hoog.design\/nl\/fregola-met-cavolo-nero-gamba-en-geroosterde-tomaat","title":{"rendered":"Fregola met cavolo nero, gamba en geroosterde tomaat"},"content":{"rendered":"\n

Tussengerecht<\/em><\/strong>Voor 4 personen<\/p>\n\n\n\n

Ingredi\u00ebnten<\/p>\n\n\n\n

Fregola<\/strong>
1 st kleine ui
1 teen knoflook
125 g fregola
\u00bd tl tomatenpuree
\u00bd glas witte wijn
4-6 bladeren cavolo nero
(boerenkool of andere koolsoorten
als alternatief)
500 ml kip\/garnalen bouillon
\u00bd citroen
klontje boter
4 takjes peterselie<\/p>\n\n\n\n

Gamba en tomaat <\/strong>
8 st gamba
12 st kerstomaatjes
\u00bd el plantaardige olie<\/p>\n\n\n\n

Materialen<\/strong>
\u2022 teppan
\u2022 zeef<\/p>\n\n\n\n

Bereiding<\/p>\n\n\n\n

Fregola
<\/strong>\u2022 Zorg dat de bouillon tegen de kook aan klaar staat. Voeg de koppen en schillen
van de gamba\u2019s toe voor extra smaak.
\u2022 Bereid de cavolo nero voor door de grove nerven eruit te halen en de rest in
stukken (2\u00d72 cm) te snijden. Hak de peterselie fijn.
\u2022 Snipper de ui en hak de knoflook fijn.
\u2022 Verhit een steelpan voor op de inductieplaat, stand 7.
\u2022 Fruit de ui en knoflook aan tot glazig, voeg dan de fregola toe. half minuutje al
roerend doorfruiten en dan de tomatenpuree toevoegen. Weer even bakken en
afblussen met de wijn.
\u2022 Laten koken tot nagenoeg alle wijn verdampt is. Voeg dan de helft van de
bouillon toe en draai het vuur lager zodat het geheel zachtjes kookt.
\u2022 Voeg na een minuut of vijf de cavolo nero toe en zo nodig wat meer bouillon.
\u2022 Laat pruttelen tot de pasta gaar is, voeg gaandeweg zo nodig meer bouillon toe.
\u2022 Voeg op het laatst de boter, de peterselie en citroensap naar smaak toe.<\/p>\n\n\n\n

Gamba en tomaat
<\/strong>\u2022 Verhit de teppan voor op de hoogste (niet boost) stand.
\u2022 Doe de tomaatjes en de gamba\u2019s beide in een eigen kom en doe er de olie en
peper en zout bij. Meng goed zodat alles met olie bedekt is.
\u2022 Rooster de gamba\u2019s en de tomaatjes op de teppan tot ze gaar zijn en een mooie
kleur hebben.
\u2022 Leg ze op een voorverwarmd bord om doorgaren te voorkomen.<\/p>\n\n\n\n

Afmaken en serveren<\/strong>
\u2022 Doe op ieder bord een schep fregola.
\u2022 Leg er de tomaat en gamba\u2019s op.
\u2022 Sprenkel er tot slot wat extra vergine olijfolie en citroensap overheen.<\/p>\n\n\n\n

Bekijk voor meer smaakvolle recepten het Gaggenau kookboek<\/a><\/p>\n\n\n\n

Bekijk hier de projecten van Gaggenau<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

TussengerechtVoor 4 personen Ingredi\u00ebnten Fregola1 st kleine ui1 teen knoflook125 g fregola\u00bd tl tomatenpuree\u00bd glas witte wijn4-6 bladeren cavolo nero(boerenkool …<\/p>\n","protected":false},"author":1,"featured_media":194009,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"Fregola met cavolo nero gamba en geroosterde tomaat","_yoast_wpseo_title":"%%title%% %%page%%","_yoast_wpseo_metadesc":"Fregola\u2022 Zorg dat de bouillon tegen de kook aan klaar staat. 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