Add the garlic and cook until fragrant, about 30 seconds.
Next, add the pancetta—you're looking to render out the fat here, not to crisp it up, Justin notes.Once the fat is rendered, incorporate the chopped yellow onion and season the mixture with salt and pepper.. Deglaze.
When the onions have softened, pour in the dry white wine to deglaze the pot, taking care to scrape up any browned bits from the bottom.Cook for four to five minutes until the liquid has almost completely reduced.. Add the Pasta and Cook.Then, add in the fregola sarda—you can sub in orzo or Israeli couscous if you can't find the fregola—along with the thinly sliced garlic, fennel seeds, and crushed red pepper.
Let everything cook until it's "nice and fragrant.".Pour in the broth next, bringing the mixture to a boil over medium-high.
When it's boiling, turn the heat down to medium-low and cook until the fregola is "just al dente," about 14 to 16 minutes.
(If you're using couscous or orzo, cook for eight to 10 minutes instead.).Dough can be frozen up to 1 month..
Originally appeared: November 2018.This South Indian-inspired shrimp curry is bursting with flavor thanks to a popular duo:., a combination also found in similar dishes in places like East Africa and Southeast Asia.
But the spices also help add dimension — with coriander, cumin, cinnamon, cayenne, turmeric, and fresh ginger, you'll achieve a surprisingly complex dish in less than an hour..How do you prevent the coconut milk from curdling or splitting while cooking?.