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FREGOLA con PANCETTA (4 servings)

Fregola with Pancetta





  1. Sauté the olive oil with the minced onion and garlic, and the Calabrian pepper, over moderately low heat. Slowly add the diced pancetta until it begins to crisp.
  2. Add at this point the tomato purée, stir well and add the chickpeas, previously rinsed.
  3. After a few minutes add the fregola and part of the broth. Bring to a simmer, and keep stirring adding gradually the rest of the broth. Add salt as desired. Cook until the fregola is just al dente and the broth is thickened, about 5 minutes.
  4. Remove from heat and serve with minced parsley and olive oil.


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