Fregola with Grilled Red Onions and Pine Nuts

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Fregola with Grilled Red Onions and Pine Nuts

 

1/2 cup extra-virgin olive oil

3 tablespoons sherry vinegar

kosher salt and freshly ground pepper

2 large red onions, sliced 1/2 inch thick

1 1/4 pounds medium fregola (about 3 cups) or orzo

1 cup pine nuts (5 ounces)

4 medium carrots, finely diced

3 celery ribs, finely diced

1/3 cup coarsely chopped cilantro

1/3 cup coarsely chopped flat-leaf parsley

 

On a shallow platter, combine 2 tablespoons of the olive oil with 2

tablespoons of the vinegar and season generously with salt and pepper. Add the

onion slices and turn to coat, keeping the slices intact; let stand at room

temperature for 30 minutes.

Light a grill or preheat the broiler. Grill the onions over a medium-hot fire or

broil for about 8 minutes, until softened and charred in spots. Return the

onions to the platter and let cool. Coarsely chop the onions and transfer them

to a large bowl.

In a large pot of boiling salted water, cook the fregola until al dente. Drain

well, shaking off any excess water. Return the fregola to the pot, add 1/4 cup

of the oil and toss to coat. Spread the fregola out on a large rimmed baking

sheet to cool.

Meanwhile, in a medium skillet, heat 1 tablespoon of the olive oil. Add the pine

nuts and cook over moderate heat, stirring constantly, until golden, about 4

minutes. Drain on paper towels and let cool. Add the remaining 1 tablespoon of

olive oil to the skillet along with the carrots and celery and cook over

moderate heat until softened, about 4 minutes. Transfer to a plate and let cool.

Add the fregola to the bowl with the grilled onions. Add the carrots and celery,

pine nuts, cilantro, parsley and the remaining 1 tablespoon of vinegar. Season

with salt and pepper and serve.

Makes 10 servings.

 

 

 

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