A piece of zucchini / courgette was left over. I wanted to use it in an other dish. Some risotto, may be.
I looked for a certain storage container for my hot Indian snack mix and found the container, but with fregola sarda in it. Just enough for 2 servings. That was great as a type of risotto too.
I bought 3 French Roscoe pink onions in the supermarket. One of them went in the pastasotto with 2 cloves of garlic.
The zucchini cubes went in a pan with some olive oil and seasoning to get some color first, before beeing added to the pasta in the last 5 min.
Recipe fot 2:
160 g fregola sarda toasted
50 ml white wine
500 ml chicken stock, heated up
1 pink onion, 2 cloves of garlic
30 g butter
150 g zucchini, 1 tsp olive oil
50 g Parmesan, pepper
All kinds of risottos are cooked in my Thermomix. Pastasotto is cooked in it too. But use s pot and a spatula and prepare it on the stove.
First step: throw Parmesan chunks in and for 5 sec at speed 7 grate them. Fill in a bowl and clean the pot with a bit of cold water.
I shredded onion and garlic for 5 sec, speed 6 and pushed them down with a spatula. Added the butter and for 2,5 min, speed 2, temp 100 C I cooked them. Next in with the fregola sarda. Give it a stir and add the wine. Close the lid and for 2 min, speed 2 left turn, st 50 C give it time to cook down the wine.
Pour in the warm stock, for 25 min, speed 2 left, 100 C cook the pastasotto. In a pan brown the small cubes of zucchini, seasoned with salt and pepper. They go in the Thermomix the last 5 min. Finish with the Parmesan and some pepper.
I served it with Hong Kong streetfood style Pork Neck Steak.
